Scallop Salad with Vegetable and Mango Limoneta

Name: Scallop Salad with Vegetable and Mango Limoneta
Prep time: 11 min
Cook time: 1 min
Yield: 4
Cuisine: Española
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 01-07-2015

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.