John Kernick
Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

How to Make It

Step 1

Cook the rice according to the package directions.

Step 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.

Step 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.

Ratings & Reviews

/5
Reviews
five_whole_stars