Scallops with Mango Salsa on Fresh Spinach

Pan-seared scallops top a bed of wilted lettuce and are topped with fresh mango salsa in this surprisingly quick and elegant recipe.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 325 Calories

Ingredients

• ¼ cup water
• 2 teaspoons butter
• 1 pinch salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 pound large sea scallops
• 1 small shallot, minced
• 1 dash fresh lime juice
• ¼ mango - peeled, pitted, and chopped
• ¼ red bell pepper, minced
• ½ teaspoon minced fresh jalapeno chile
• 2 (6 ounce) bags baby spinach leaves
• ½ cube vegetable bouillon

Recipe Instructions

Step 1

Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.

Step 2

Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.

Step 3

Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.