Harissa-Seared Scallops with a Mango Balsamic Salsa
Dry-packed scallops make for a better searing surface so the scallops get a nice toasted color.
Kent mangos are in season now (May/June) and are absolutely fantastic, so they’d be the best to select for this salsa.
This dish packs a sweet heat made from a combination of our spicy red chili oil and our mango white balsamic — a combination inspired by the mango con chili treat. This would also work with shrimp or prawns. Serves 4.

Harissa-Seared Scallops with a Mango Balsamic Salsa
Ingredients
- 1 large tomato diced (about 3/4 cup diced)
- Half an onion diced
- Half a jalapeño seeded and diced
- 1 Tbsp Sigona’s Red Chili Harissa Olive Oil it’s spicy! (see notes)
- 1 Tbsp butter
- 8 large dry-packed sea scallops
- Salt and pepper to taste
- 3 Tbsp Sigona’s Mango Balsamic
- 1 large mango such as a Kents or Keitts, peeled and diced (at least 1 cup)
- 2 tbsp chopped fresh cilantro
Instructions
- Stir together the tomatoes, onion and jalapeño in a bowl. Set aside.
- Rinse and pat dry the scallops. Season both sides with salt and pepper. Set aside.
- Add the harissa oil and butter to a large skillet over medium-high heat. When the butter has melted and the combination is just starting to smoke, add the scallops, being careful that they don’t touch. Cook for just 1 minute 30 seconds each side, flipping once. Scallops should have a nice golden-brown sear that is about 1/4 inch deep on each side, and the middle should still be slightly translucent. Use tongs to transfer just the scallops to a plate; set aside, keeping warm.
- Reduce heat to medium and add the balsamic to the skillet to deglaze. Use a wooden spoon or rubber spatula to scrape up the brown bits from the bottom of the pan as the balsamic reduces. After 2 minutes, add the tomato and onion mixture; cook, stirring, for another 2 minutes. Transfer mixture to a bowl and stir in the mango and cilantro.
- Serve the scallops with the mango salsa, either on the side or spooned over the top.