Brooke Wheeler- Scallops with mango Salsa

Scallops with Mango Salsa

Ingredients:

1 Cup Long grain white rice (jasmine preferably)
2 Mangoes- diced into 1/2 inch pieces
2 Kirby cucumbers or 1 regular cucumber- peeled and diced into 1/2 inch pieces
1 tablespoon Grated Ginger- fresh or found in spice section
2 tablespoons lime juice, freshly squeezed
2 tablespoons extra virgin olive oil
1/2 cup fresh cilantro- chopped
1 1/2 pound- large sea scallops
salt and pepper to taste

Preparation:
-Cook rice according to the directions on the package.
-Meanwhile, in a medium bowl combine mangoes, ginger, cucumbers, lime juice, 1 tablespoon of extra virgin olive oil, cilantro, ½ teaspoon of salt, and 1/8 teaspoon of pepper. Set aside.
-Rinse scallops and pat dry with paper towels. Season with ¼ teaspoon salt, 1/8 teaspoon pepper
-Heat remaining oil (1tablespoon) in a large skillet over medium-high heat
-Add scallops and cook until golden brown, and the same color throughout. About 2 minutes per side.
-Divide scallops among individual plates and serve atop rice with the mango salsa

Preparation time: 25 minutes.

One of my favorites! Easy and quick and delicious!