Here are three simple steps to create perfectly seared scallops, and serve them on a colourful salad made with thinly sliced mango, red pepper, cucumber and red onion.
In a small bowl, mix all sauce ingredients. Reserve half for the salad, pour remainder over the scallops in a glass dish and marinate for no longer than 15- 20 minutes.
Remove the scallops from the marinade and pat dry with paper towels. Heat a 10-inch non-stick skillet over medium-high heat. Add the oil and heat just until it begins to ripple. Pat the scallops dry once more and carefully add to the pan in a single layer. Sear on one side for 3 minutes.
Carefully lift one to see if the underside is brown and crisp, then using tongs, turn and sear on the second side, just until it is well browned and the scallops are firm, no more than 2 - 3 minutes. The centre of the scallop should be slightly translucent.
Place on top of salad, drizzle with remaining marinade and serve immediately.