Lately, we find ourselves gravitating towards the use of fruity salsas to accompany a variety of proteins. No matter the choice of meat, a fruit salsa adds brightness and tang that is very complimentary, especially to a fattier, more decadent piece of meat.
The mango pineapple salsa in this dish really cuts through the fattiness of the bacon and gives a nice textural experience with every bite.
Serve alongside a simple salad of mixed greens or some fresh asparagus gently roasted for a light and refreshing summer meal.
BACON WRAPPED SCALLOPS WITH MANGO AND PINEAPPLE SALSA RECIPE
For the salsa
1 mango, diced
2 cups pineapple, diced
1 jalapeno, minced
1/2 red bell pepper, diced
1/2 red onion, diced
1 tbsp salt
3 sprigs cilantro, chopped
Juice of one lime
Mix everything together in a bowl and chill until ready to serve.
For the scallops
1 lb scallops (roughly 12)
6 pieces of bacon, cut in half
Wrap each scallop with 1/2 of a piece of bacon and secure with a toothpick or skewer.
Season with salt and pepper and sear in a pan on medium heat until bacon is crispy and scallops are golden brown.
Be sure to rotate the scallops so each side gets golden brown.
Serve with salsa.
RECIPE & STYLING BY ANNA CALABRESE / STORY BY STAR LALIBERTE / PHOTOGRAPHY BY LAURA PETRILLA
Don’t miss a single delicious thing:
Subscribe to TABLE Magazine here!