Scallops with Mango Salsa on Fresh Spinach |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is such a simple recipe, but it tastes and looks like something you would get at a restaurant! Ingredients:
1/4 mango - peeled, pitted, and chopped |
1/4 red bell pepper, minced |
1 small shallot, minced |
1/2 teaspoon minced fresh jalapeno chile |
1 dash fresh lime juice |
1 pinch salt and ground black pepper to taste |
1 teaspoon olive oil |
2 teaspoons butter |
1 pound large sea scallops |
1/4 cup water |
2 (6 ounce) bags baby spinach leaves |
1/2 cube vegetable bouillon |
2 cloves garlic, minced |
Directions:
1. Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.
2. Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.
3. Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.
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