All Recipes Best Recipe Seafood Shellfish Scallops

Ingredients

¼ mango - peeled, pitted, and chopped ¼ red bell pepper, minced 1 small shallot, minced ½ 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 ¼ cup water 2 (6 ounce) bags baby spinach leaves ½ cube vegetable bouillon 2 cloves garlic, minced

Nutrition Info

324.7 calories carbohydrate: 18.4 g cholesterol: 85.7 mg fat: 9 g fiber: 4.5 g protein: 43.7 g saturatedFat: 3.2 g servingSize: - sodium: 535 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

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.
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.
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.

2 servings

This is such a simple recipe, but it tastes and looks like something you would get at a restaurant!