Scallops with Sweet Cucumber and Mango Salsa

Photo: John Kernick

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 477
  • Calories from fat: 17%
  • Fat: 9g
  • Saturated fat: 1g
  • Cholesterol: 56mg
  • Sodium: 518mg
  • Carbohydrate: 62g
  • Fiber: 3g
  • Sugars: 18g
  • Protein: 34g

Ingredients

  • 1 cup long-grain white rice (such as jasmine)
  • 2 mangoes, cut into 1/2-inch pieces
  • 2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces
  • 1 tablespoon grated ginger
  • 2 teaspoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh cilantro, chopped
  • Kosher salt and pepper
  • 1 1/2 pounds large sea scallops

Preparation

  1. Cook the rice according to the package directions.

    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.

    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.

    Tip: Look for scallops that are translucent rather than stark white; they'll taste fresher. Some arrive in the store with the muscle still attached. A quick tug with your fingers before cooking will remove the muscle easily.
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