Scallops with Fruit Salad
- Gluten Free
- Lactose Free
- Energy Kcal 563
- Carbohydrates g 35.4
- of which sugars g 15.6
- Protein g 37.7
- Fats g 30.1
- of which saturated fat g 5.49
- Fiber g 4.2
- Cholesterol mg 108
- Sodium mg 1274
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 4 min
- Serving: 4
- Cost: Average
PRESENTATION
Seared scallops are such a hit in Italian kitchens—especially when you're craving something a bit sweet and tender. Italians just love these shellfish because they’re super versatile. Really good stuff. Sometimes baked with breadcrumbs, but this time? They're all about keeping it fresh and light. The star of this scallop salad is the white part of the scallop, which soaks up the flavors from the fruit. And you know what, Italians aren't shy about pairing seafood with mango, papaya, or even a crisp Granny Smith apple. Really, this mix gives you a fun balance—tangy bites from the apple, juicy and sweet notes from the exotic fruit, and those tender, lightly caramelized seared scallops. It’s the kind of dish that feels like summer, whether you’re near the coast or just hanging out in the backyard with friends. Pretty simple.
Italian cooks love to use every bit of the ingredients, making this scallops with fruit recipe even better. Which is great. Instead of tossing out leftover fruit or juice, they whip up a sauce that ties everything together—think mango blended with mandarin, a bit of honey, and some whole-grain mustard. I mean, that dressing is zesty and just the right amount of sweet, so every forkful hits all the right notes. And here's the thing, this isn’t the kind of scallop recipe you find everywhere; it stands out with its bright flavors and smart, no-waste thinking. Plus, even though capesante aren’t tied to just one region in Italy, you'll find dishes like this on summer menus up and down the coast. Scallops with citrus and fresh fruit turn a seafood classic into a real crowd-pleaser—perfect for a light lunch, part of a big seafood salad, or when you want to show off something special. Serve it up cold or at room temp and watch it disappear. No question, whether you're throwing a party or just enjoying a quiet dinner, this dish is sure to impress with its colorful, fresh taste and thoughtful use of ingredients. It’s really, really all about enjoying the best of summer flavors, Italian style! **Seriously good.
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- INGREDIENTS
- Scallops 16
- Extra virgin olive oil to taste
- Mango 1
- Papaya 1
- Granny Smith apples 1
- Mandarin orange juice 2
- Mustard 1 tsp - whole
- Honey 1 tsp
- Tabasco® to taste
- Fine salt to taste
- Black pepper to taste
- Lamb's lettuce 1 ½ cup (80 g)
How to prepare Scallops with Fruit Salad
To prepare the scallops with fruit salad, start with the latter: peel the mango 1, then cut into slices by slicing until reaching the harder part 2. Then squeeze the central part by hand into a small bowl to collect the mango juice and set aside: you will use it for the sauce. Proceed to peel the papaya 3
cut it in half 4 and remove the inner seeds with a spoon 5. Then cut into thin slices 6 and set aside.
Cut the apple in half without peeling it, remove the core, and slice 7 before cutting into sticks 8. Then plunge them into cold water acidulated with lemon juice to prevent browning 9.
Next, prepare the fruit sauce: squeeze the juice from 2 mandarins 10, pour it into the bowl where you collected the mango juice 11, and add the grainy mustard 12.
Add the honey 13 and flavor with a few drops of Tabasco 14. Then lightly salt and pepper 15;
Then remove the scallops from the shells, taking only the white part (with the coral part of the scallops you could make an excellent risotto!); lightly salt 16 and pepper, then heat a pan with a little extra virgin olive oil and sear the scallops for about 4 minutes, turning them halfway through cooking (17-18). Once ready, you can transfer them to a paper towel.
Now you can compose the serving plates: lay a bed of lamb's lettuce, place the mango slices, papaya, and well-drained apple sticks 19, then place the scallops and drizzle with the mango and mandarin sauce 20; your scallops with fruit salad are ready to enjoy 21!