Recipe courtesy of Kathy Cary and Drew Nieporent

Seared Sea Scallops with Mango and Jalapenos

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  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 4 hr
  • Cook: 15 min
  • Yield: 4 to 6 servings
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1 1/2 pounds sea scallops, cut in 1/2inch horizontally

1 tablespoon Dijon mustard

1/2 teaspoon Kosher salt

1/4 teaspoon pepper

2 tablespoons fresh tarragon


8 tablespoons butter

3/4 cup chopped shallots

1 jalapeno, diced

1/4 cup dry sherry

1 1/2 tablespoons frozen orange juice concentrate

1/2 cup heavy cream

1 teaspoon fresh tarragon

1/2 teaspoon Kosher salt

1/4 teaspoon pepper

6 ounces fresh spinach

2 potatoes, julienned


1 mango, sliced


  1. Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover.
  2. Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper.
  3. To Assemble:
  4. Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon.
  5. Marinate the scallops in this mixture 4 hours or overnight. .
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