When I say the pictures of Bal Arneson's dish "Scallops with Tomatoes and Papaya" in the March issue of Ladies' Home Journal, I really wanted to try it. However, there was fear in the pit of my stomach. I just don't like papaya. True, I found a recipe for Tropical Tapioca that I really liked and the Orange Roughy with Tropical Salsa that I made in January was delicious. However, I was not willing to brave a third papaya recipe. Surely, it would taste of feet.
So, I thought I was a complete genius for picking up mangoes to replace the papaya. That was until I saw the note on the recipe that reads, "If you like, mango is also delicious used in place of the papaya." So, I am not a genius. This dish is still flippin' awesome. The pop of the tomatoes - the silky tang of the mango - the delicate fish aroma of the scallops all combine into the perfect dish. My grandmother, who does not like seafood, loved it. My mother was asking for recipe details after the first bite. This is going to be a dish I make over and over for the rest of my life!
Scallops with Tomatoes and Mangoes
2 tsp olive oil
12 oz scallops
1 tbsp minced garlic
1 tbsp cumin seeds
1/2 tsp paprika
1/2 tsp ground coriander
1 tsp salt
1 cup cherry tomatoes, halved
4 small mangos, diced
1. Heat 2 tsp oil in a large skillet over medium heat. Add the scallops and sear, about 2 min on each side. Remove from skillet and set aside.
2. Spray skillet kitchen spritzer. Add garlic and cook for 10 seconds. Add the remaining spices and salt; cook for 5 seconds. Stir in the tomatoes and cook until they are tender, 3 to 5 minutes. Add the mango and cook for 3 more minutes.
3. Add scallops to the sauce, coating gently.
4.Yields 6, 4 Point servings
Linking to Tempt My Tummy Tuesday