As part of Brian’s birthday celebration, I decided to make this easy and delicious recipe as an appetizer to our main meal. It is so incredibly easy, you just need to chop up the veggies and fruit and toss! Without further ado, here is the recipe for Mango Salsa and Seared Scallops:

Mango Salsa Recipe


1/2 bunch cilantro, chopped
1 red pepper, chopped into bite sized pieces
1/2 red onion, chopped into bite sized pieces
2 mangoes (I used ataulfo mangoes), chopped up
1/2 lime
salt and pepper to taste

1. Chop up all vegetables and put into a metal or glass bowl, you can chill the veggies if you want but I skipped it.
2. Cut up the mango – easiest way is to slice either side and then scrape the meat off the seed in the middle.
3. Pro tip: Do not toss the salsa until you’re just about ready to serve – this way it’ll keep it from getting too watery. Squeeze the lime into the mix and add salt and pepper to your liking.

Seared Scallops Recipe

2 scallops per serving (for appetizer), washed, patted dry
pinch of sea salt

1. Sprinkle sea salt and pepper onto each side of the scallop.
2. Heat a pan (preferably non stick) with oil.
3. Place scallops into oil and cook on each side for 2 minutes (if it’s thicker, add an extra minute)
4. Place on a paper towel to soak up excess oil, plate and serve as soon as possible.