- Calories 477
- Calories from fat 17%
- Fat 9g
- Sat fat 1g
- Cholesterol 56mg
- Sodium 518mg
- Carbohydrate 62g
- Fiber 3g
- Sugar 18g
- Protein 34g
Scallops With Sweet Cucumber and Mango Salsa
John Kernick
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.
Jkarazsia
2015-08-14T20:45:53-04:00
So good! We loved this recipe! Will definitely make again. We used fresh sea scallops from Maine.
nancar
2012-09-29T08:47:38-04:00
Yummy... few changes or options... Left out oil in salsa and added lime zest... used brown rice... one family member dislikes cucumber so made one version of salsa with avacado and tomatoes... Important to get scallops dry after good wash so the form a crust and don't steam
tylercat43
2011-04-01T13:50:24-04:00
Wonder why this dish is so high in calories?
