Scallops With Sweet Cucumber and Mango Salsa

Scallops With Sweet Cucumber and Mango Salsa
John Kernick
Serve seared scallops with a refreshing side of chopped cucumber, mango, ginger, and lime juice.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
25
minutes

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.
  2. 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.
  3. 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.
Sara Quessenberry
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 17 %
  • Fat 9 g
  • Sat Fat 1 g
  • Cholesterol 56 mg
  • Sodium 518 mg
  • Carbohydrate 62 g
  • Fiber 3 g
  • Sugar 18 g
  • Protein 34 g
What does this mean? See Nutrition 101.