One Reply to “Seared Scallops with Mango Pepper Sauce”
Well, I tried your recipe, with a couple of variations. I was unable to find pickled pepadews peppers, or any pickled peppers (besides pepperoncini), so I roasted some sweet red chilies and used them instead. I can’t say I’ve ever had pickled pepadews, but my guess is that they would be slightly tart from pickling, and maybe a little spicy, so I added about a half teaspoon of rice wine vinegar, more lime juice, and also about a half teaspoon of ground chipotle. The sauce had a tiny bit of heat to it but not too much, and it was very flavorful. I especially liked the fact that the sauce didn’t overpower the flavor of the scallops, which were awesome. My guests loved them also. Thanks again for the wonderful recipe!
Well, I tried your recipe, with a couple of variations. I was unable to find pickled pepadews peppers, or any pickled peppers (besides pepperoncini), so I roasted some sweet red chilies and used them instead. I can’t say I’ve ever had pickled pepadews, but my guess is that they would be slightly tart from pickling, and maybe a little spicy, so I added about a half teaspoon of rice wine vinegar, more lime juice, and also about a half teaspoon of ground chipotle. The sauce had a tiny bit of heat to it but not too much, and it was very flavorful. I especially liked the fact that the sauce didn’t overpower the flavor of the scallops, which were awesome. My guests loved them also. Thanks again for the wonderful recipe!
Dean