Scallops With Mango Salsa On Fresh Spinach
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 small
Shallot (minced)1 pinch
Salt1 tsp
Olive Oil2 tsps
Butter450 g
Sea Scallops (large)1 cup
Water2 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
3
Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side
4
Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil
5
Add the spinach to the mixture by the handful; cooking until each batch is wilted completely
6
Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates
7
Place half the scallops atop each pile of spinach
8
Spoon the mango salsa over the scallops