Scallops with Sweet Cucumber and Mango Salsa |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 cup long-grain white rice (such as jasmine) |
2 mangoes, cut into 1/2-inch pieces |
2 kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces |
1 tablespoon grated ginger |
2 teaspoons fresh lime juice |
2 tablespoons extra-virgin olive oil |
1/2 cup fresh cilantro, chopped |
kosher salt and pepper |
1 1/2 pounds large sea scallops |
Directions:
1. Cook the rice according to the package directions. Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside. Rinse the scallops and pat them dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa. Tip: Look for scallops that are translucent rather than stark white; they'll taste fresher. Some arrive in the store with the muscle still attached. A quick tug with your fingers before cooking will remove the muscle easily.
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