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Scallops With Sweet Cucumber and Mango Salsa

Scallops With Sweet Cucumber and Mango Salsa
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Serves 4| Hands-On Time: | Total Time:

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.
By September, 2007

Nutritional Information

  • Per Serving
  • Calories 477Calories From Fat 17%
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 56mg
  • Sodium 518mg
  • Carbohydrate 62g
  • Fiber 3g
  • Sugar 18g
  • Protein 34g
What does this mean? See Nutrition 101 .

Quick Tip

Cast iron pan
Some scallops 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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