Scallop Salad with Vegetable and Mango Limoneta

Juan Manuel Pardo García
Salpicón is a dish generally made of different chopped meats that is eaten cold. Nowadays, it is a typical dish along the Andalusian coast, but especially in the provinces of Huelva and Cádiz (where it is often found made with cooked seafood). It is currently served as a tapa in many bars in Spain, which by default is usually interpreted as seafood salpicón.
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Ingredients
4
Servings
  • 4 ax callus, or scallops
  • 1 mango
  • 1 carrot
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion, or spring onion
  • 1 zucchini
  • extra virgin olive oils
  • leaves peppermint
  • 1 lime, (the juice)
  • salt
Preparation
10 mins
1 mins
Low
  • Finely chop (brunoise) the carrot, red bell pepper, green bell pepper, spring onion, and zucchini.
  • We slowly emulsify the olive oil, mint, and lemon juice with the vegetables (that’s why it’s called limoneta), season to taste, and set aside.
  • We prepare a mango puree and add it to the limoneta.
  • In a hot pan, we add a little extra virgin olive oil, season the clean scallops with a little salt, without removing the reddish appendage of the scallop.
  • When the oil is hot, we place the scallops in the pan to caramelize, cooking them very briefly on each side, practically a maximum of half a minute per side.
  • We plate by placing the scallops and surrounding them with the limoneta.
  • We serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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