Seared Scallops with Mango and Papaya Salsa

Scallops with mango salad
Seared Scallops with Mango and Papaya Salsa - Sweetened with Sugarly


1. First make the salsa, add all the ingredients to a large bowl and season with sea salt and freshly ground black pepper. Taste and adjust as needed, adding more Canderel Sugarly or lime juice if required. Put to one side.

2. Season the scallops then add the oil to a large frying pan so they have plenty of room. Add them all around the pan and cook for 2-3 minutes or until the underside is beginning to just turn golden.

3. Starting with the first one you added to the pan, turn each scallop and cook the other side for a minute or two. Remove and sit on a plate.

4. Plate three scallops per serving on top of the salsa along with some spinach leaves. Garnish with coriander leaves if you wish.

129 kcal per serving


12 scallops (roe removed)
1 tbsp olive oil

For the Salsa

1/2 papaya (peeled, seeds removed and diced)
1/2 ripe mango (peeled, stoned and diced)
1 red pepper (de- seeded and diced)
1/2 green chilli (de-seeded and finely chopped)
1/2 red onion (finely diced)
Juice of 1 lime
1 handful of fresh coriander leaves, chopped
1/2-1 tsp Canderel Sugarly
1 tbsp olive oil

Canderel® Sugarly Nutritionals

Suitable for diabetics as part of a balanced diet and suitable for vegetarians

1/2 Teaspoon = 2g
(Jar contains = 137 servings)
Per Serving
(1/2 teaspoon)
Per 100g
(0 cal)
(1 cal)
of which saturates0g0g
of which sugars0g0g

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