Seared Scallops with Grilled Mango Salsa Recipe

Directions

1. Prepare the scallops:  Season with Santa Maria by Snake River Farms using Pineapple Papaya BBQ Sauce by Torchbearers as a binder. Cover and let sit in the refrigerator for at least 20 minutes, not exceeding an hour.

2. Preheat your grill to 375F, preheating a grill safe saute pan or ceramic coated cast iron.

3. Prepare the salsa: Slice the mango in half, avoiding the seed. Make a cross hatch on each half on the flash side, keeping the skin intact. Grill the mango flesh side down for 5 minutes.
   
   Place in the refrigerator to cool. Using a cup, press the mango half against the opening of the cup, sliding down on the outside so that the cup catches the mango dice.
   
   Add to a small mixing bowl with the 3 tbsp chopped cilantro, ½ diced green pepper, 1 diced small shallot, 1 tbsp lime juice, 1 tbsp red wine vinegar, with 1 Tbsp Pineapple Papaya BBQ Sauce by Torchbearer Sauces and 1 tsp Santa Maria Style Seasoning by Snake River Farms and 1 tsp Calico Jack Spice Rub by Black Beard Spice Co.

4. Cook the scallops: In the grill safe pan, add 3 tbsp avocado oil. Teste the oil with a drip of water, if the water bubbles, then it's time to add the scallops. Place scallops down on the surface and cook for 1 minute each side, repeat once. Remove scallops from the pan and let them rest.

5. Assemble the scallops with the mango salsa and micro greens.