Seared Scallops with Carmelized Mango Slaw.
Hey, friends. :) I have made no secret that blogging has changed my life. Many of the people I have met have changed my life, too. Unless you are a blogger yourself, it is hard to understand that passion for it. Take a moment and check out this incredible post by my friend Caitlin on the power of words. She is the type of writer I hope to someday be. How has blogging changed your life?
Last week, I was a bit of a slacker in the cooking-dinner department. I just couldn’t tear myself away from the 90’s hairstyles and MC-Hammer pants on Saved By The Bell. Or my comfy couch and college XXXL sweat pants. I am such a lady.
That guy I live with was feeling deprived. After a few days of listening to his whining over a lack of pre-made lunches and dinners, I got back to my regularly scheduled program.
I did feel a bit bad. I was long out of creative, tasty dinner ideas for the last few weeks, and subjected The Protein King to dinner after dinner of chicken and burgers. He didn’t really complain, but . . .
I wanted to spice things up.
So, I made this fantabulous scallop dish.
As I scurried around the kitchen in my sweatpants and an equally as large sweatshirt, I knew I was bringing sexy back with this dish.
It was very delicious. We had it with some Carba Nada pasta, and that stuff is just as tasty!
I carmelized some mango, cabbage, and shallots with my favorite balsamic vinegar. Mark my words folks: I enjoyed this slaw and will eat it again. And it includes a vegetable.
I had never had red cabbage, or any cabbage for that matter. You would think that red cabbage would appeal to me, given it’s beautiful purple color and my immature, flaky mind that lives for all thinks bright and glittery.
Seared Scallops with Carmelized Mango Slaw
1 lb fresh scallops
1/8 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
4 tablespoons olive oil
1/2 mango, sliced very thin
1/4 red cabbage, sliced very thin
1 shallot, sliced
1/3 cup balsamic vinegar
Season scallops with salt, pepper, and garlic powder. Heat a skillet on medium-high heat and add 2 tablespoons olive oil. Once hot, add scallops. Let cook on each side until brown, about 4 minutes.
In a separate skillet, heat 2 tablespoons olive oil on medium heat. Add mango, shallots and cabbage. Cook for about 8-10 minutes, stirring occasionally. Add balsamic vinegar and cook for 5 minutes. Season with salt and pepper if needed.
Top mango slaw with scallops. Add rice or pasta on the side.
Needless to say, my hubby was equally as pleased with this dish. The scallops were incredible over the sweet slaw. I’m sure now he is just hoping I get rid of those gosh-awful sweats. . .
66 Comments on “Seared Scallops with Carmelized Mango Slaw.”
how beautiful, and delicious sounding! And, I’m totally going to check out that pasta right now.
Oh that looks SO good! I think this is officially my favorite food blog.
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I made this for dinner the other night and it was DELICIOUS!!! My housemates were all commenting on how great it smelled while cooking too. :) Can’t wait to cook other dishes from your blog!
I just wanted to clarify, the slaw should cook a total of 13 minutes (rather than the 5 minutes w/balsamic vinegar coming out of the 8), right?
Is there an ingredient missing or is the picture wrong? What is the white triangle piece of food in the the right hand corner of the picture ? It looks like raw apple or pear ? Going to make this this weekend…..looks so yummy. :)
It’s pieces of mango, I think.
grace, it looks the wrong color and consistency to be mango. (you can see the orange strips of mango in the foreground of the picture.) … i wish the author would respond to this question and resolve this issue before i try to make it. :-(
OMG is all I can say. This is the best. !!! just the right amount of twang and kick..
This in in my favorite box….
Out of all these comments (older and newer) no one said they actually made it. I honestly don’t care how much people like the pictures or the idea of the recipe–I want to know how it actually cooks up. Hasn’t ANYONE cooked it yet???
Alexandra Martin made it and said it was delicious, back in 2013.
Just wondering whether anyone has tried the recipe using prawns? Would it be good? Any recommendations.. Thank you.
Very good, loved the sweet acidic taste and smell