Mango Scallop And Avocado Salad

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 4

Tried and true. Enjoy

Ingredients:

1/2 jalapeño seeded and minced

juice of 2 limes

1/4 cup olive oil

1/2 teaspoon coarse salt

1 teaspoon freshly ground black pepper

1 mango

1 avocado halved pitted peeled and cut into 1/2 cubes

juice of 1/2 lime

2 tablespoons unsalted butter melted

12 sea scallops

1 teaspoon coarse salt

1 teaspoon freshly ground black pepper

6 cups mixed salad greens

2 green onions including tender green tops sliced diagonally

Directions:

1. In a small bowl combine the jalapeño and lime juice then whisk in the olive oil. Season with salt and pepper then set aside until ready to serve. Stand the mango on one of its narrow sides on a cutting board. Using a sharp knife cut slightly off center slicing off all the flesh from one side of the pit in a single piece. Repeat on the other side of the pit. Hold 1 section flesh side up in your hand. With the tip of the knife score the flesh lengthwise and then crosswise forming 1/2 cubes and taking care not to cut through the peel. Press against the center of the peel to force the cubes upward then run the knife along the base of the cubes to free them allowing them to drop into a nonreactive bowl. Repeat with the remaining section. Add the avocado and lime juice to the mango cubes and toss together. Set aside. Preheat a broiler. Line a rimmed baking sheet with aluminum foil. Put melted butter in a shallow bowl. Add the scallops and turn to coat lightly. Arrange scallops on the baking sheet spacing them evenly then season with salt and pepper. Slip scallops under the broiler about 6 inches from the heat source and broil until golden on top about 2 minutes. Turn the scallops over and broil until the tops are golden and the centers are nearly translucent about 1 minute more then remove from the broiler. In a bowl toss the salad greens with half of the vinaigrette and divide them among chilled individual plates. Divide the mango and avocado cubes evenly among the salad greens scattering them on top. Place 3 scallops on each salad. Add any pan juices from the scallops to the remaining vinaigrette then stir to mix and then drizzle the vinaigrette on and around the scallops. Garnish the salads with the green onions and serve immediately.

By RecipeOfHealth.com