Scallops With Sweet Cucumber and Mango Salsa

Photo by John Kernick
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 477 calories
    • Calories 17 calories from fat
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 56 mg
    • Sodium 518 mg
    • Protein 34 g
    • Carbohydrate 62 g
    • Sugar 18 g
    • Fiber 3 g


  1. Check 1cup long-grain white rice (such as jasmine)
  2. Check 2 mangoes, cut into 1/2-inch pieces
  3. Check 2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces
  4. Check 1tablespoon grated ginger
  5. Check 2teaspoons fresh lime juice
  6. Check 2tablespoons extra-virgin olive oil
  7. Check 1/2cup fresh cilantro, chopped
  8. Check kosher salt and pepper
  9. Check 1 1/2pounds large sea scallops


  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.