- 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
- 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.
04/27/2018
recipepes.com
Scallops with Mango Salsa on Fresh Spinach, recipe
PT15M
PT1H
5
455 calories
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