Tropical Mango Salsa Scallops

Directions

1. Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.
2. Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain.
3. Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
4. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.
5. Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.

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Reviews (1)

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23

Jennifer Mascioli

Aug. 30, 2011

"I made this for my usual Saturday night family gathering and it was a big hit! They all loved it. I will be making this again. The only change I made was I used a sweet Vidalia onion instead of a Span..." See moreish onion. I also want to mention be sure to set the scallops on a paper towel before placing on the potatoes to remove excess oil and keep the potoatos crisp!"