Serves: 4
Total Calories: 342

olive oil, as needed
1 (12-ounce) jar mango salsa
1/2 cup white wine
4 tablespoons unsalted butter, cut into small pieces
salt and ground black pepper to taste
1 1/4 pounds large unsoaked sea scallops

Heat a grill set up for direct grilling until hot brush the grill rack with oil.

Puree the salsa until smooth in a blender or food processor. Boil the wine in a medium skillet over high heat until reduced by half. Add the salsa and heat to boiling. Reduce the heat to a simmer stir in the butter until melted and incorporated into the sauce. Season with salt and pepper and keep warm.

Remove any short, hard strips from the short edge of the scallops. Pat the scallops dry with paper towels, and season with salt and pepper. Coat with oil and grill until the scallops are resilient and browned on both sides, about 2 minutes per side. Serve the scallops topped with sauce.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 342
Calories from Fat: 117

More Recipes from the Homemade in a Hurry Cookbook:
*Fish & Shellfish
Fish Cakes Florentine
Ginger Poached Salmon With Wasabi "Hollandaise"
Ginger-Crusted Roasted Tuna
Grilled Cajun Catfish Tacos
Grilled Halibut Escabèche
Grilled Salmon With Green Mango Salsa
Hoisin Pesto Shrimp
Mahogany Sea Scallops In Coconut Broth
Mango Beurre Blanc With Grilled Scallops
Orange Chimichurri Mahi Mahi
Poached Salmon With Creamed Brie
Potato-Crusted Flounder With Balsamic Brown "Butter"
Roasted Mussels With Salsa
Roasted Scallops With Foie Vinaigrette
Salmon Sandwiched With Feta And Smoked Salmon
Seafood Couscous
Slow-Poached Salmon In Garlic Oil And Herbs
Snapper Encrusted With Almonds
Steamed Sea Bass With Oranges And Red Pepper
Tuna Braised With Edamame