Rating: 4 stars
613 Ratings
  • 5 star values: 291
  • 4 star values: 110
  • 3 star values: 51
  • 2 star values: 110
  • 1 star values: 51

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Credit: John Kernick

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • 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.

Nutrition Facts

477 calories; calories from fat 17%; fat 9g; saturated fat 1g; cholesterol 56mg; sodium 518mg; carbohydrates 62g; fiber 3g; sugars 18g; protein 34g.
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