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Recipe

Scallop Salpicón with Vegetable Lemon and Mango

10 mins
1 mins
Low
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The salpicón is a dish usually made of different minced meat that is eaten cold. Nowadays it is a very typical dish of the whole Andalusian coast, but above all, in the provinces of Huelva and Cádiz (where it is usually found made with cooked seafood). Nowadays it is served as a tapa in many bars in Spain, which by default is usually interpreted as a seafood splash.

Ingredients

4 portions
  • 4 scallops, or scallops
  • 1 mango
  • 1 carrot
  • 1 green bell pepper
  • 1 red pepper
  • 1 onion, or chive
  • 1 zucchini
  • extra virgin olive oils
  • leaves Fresh mint
  • 1 lemon, (the juice)
  • salt

Preparation

Finely chop (brunois) the carrot, red pepper, green pepper, spring onion and zucchini.
We gradually emulsify the olive oil, mint and lemon juice with the vegetables (therefore it is called limoneta), season to taste, and reserve.
We prepare a mango puree, and add it to the lemon.
In a hot pan add a little virgin olive oil, season with a little salt the scallops very clean, without removing the reddish appendix of the vine.
When the oil is very hot, we put the scallops in the pan, so that they caramelize, for this we have to make them very little on each side, practically a maximum of half a minute per side.
We put on the scallops and around them we put the lemon.
We serve

PRESENTATION

We put mint together with a bit of thyme and cilantro well chopped on top of our lid.

TIPS

You can alternate the scallops with grilled prawns and salt flakes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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