Seared Scallops with Mango Salsa
For the scallops:
4 to 6 large scallops per person (depending on how many each person wants)
1 1/2 Tbsp. ghee
Salt and pepper
For the salsa:
1 c. fresh mango, small dice
1 jalepeno, seeded and cored, minced
1/2 c. tomato (I usually use 5 or 6 cherry tomatoes), chopped small
1/3 c. red onion, small dice
3 Tbsp. cilantro, chopped
Juice from 2 limes
Make the salsa by combining all the ingredients together in a bowl. Season with salt and pepper to taste, and set aside so all those flavors can get friendly with each other.
THOROUGHLY DRY THE SCALLOPS. I mean it. They must be d-r-y or they won't turn out well. Use paper towels, then some more paper towels.Season the dry scallops with salt and pepper.
Heat the ghee in a large cast-iron skillet over medium-high heat. Add the scallops to the pan, but make sure they have plenty of room and aren't touching. Do it in batches if you have to.
Cook on one side for about 1 1/2 to 2 minutes, depending on how thick your scallops are. Don't move them. Don't even peek. When they are a bit opaque (not shiny) up the side about a third of the way up, use tongs to flip them over. Cook on the other side for another 1 1/2 minutes or so, and remove from the pan immediately. Let the scallops rest for 1 minute.
Serve with the tropical salsa.
Notes: The salsa is fresh and cool against the buttery, warm scallops. Terrific. The salsa works on all sorts of other protein, too - salmon and chicken in particular.