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 are 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 & PINEAPPLE SALSA RECIPE

Ingredients

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

Instructions

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

Try some of TABLE’s other summer recipes:

Summer Veggie Sauté with Ravioli

Summer Squash Roll-Ups

Strawberry Pecan Salad

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

TABLE TO DOOR
subscribe today!