¼cuptamari, low-sodium soy sauce or coconut aminos (for paleo diet)
2tablespoonbrown sugar (or coconut palm sugar)
1teaspoonfreshly grated ginger
For the Salad
2Ataulfo mangos,peeled and thinly sliced
1red bell pepper,cored and thinly sliced
2minicucumber,thinly sliced (or a few slices of a long English cucumber)
a few thin slices of red onion and finely chopped cilantro leaves for garnish
For the Scallops
12largesea scallops (about 1 pound)
2tablespoongrapeseed or other vegetable oil
sea salt and freshly ground pepper
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.
Slice salad ingredients and arrange on serving plates.
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.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com