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Scallops with Sweet Cucumber and Mango Salsa Recipe

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This recipe for Scallops with Sweet Cucumber and Mango Salsa, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Johnson
Added: Wednesday, April 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. long-grain white rice (such as jasmine)
2 mangoes, cut into 1/2 in. pieces
2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2 in. pieces
1 tbsp. grated ginger
2 tsp. fresh lime juice
2 tbsp. extra-virgin olive oil
1/2 c. fresh cilantro, chopped
Kosher salt and pepper
1 1/2 lbs. large sea scallops

Directions:
Directions:
Cook the rice according to the package directions. Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tbsp. of the oil, the cilantro, 1/2 tsp. salt and 1/8 tsp. pepper; set aside. Rinse the scallops and pat them dry with paper towels. Season with 1/4 tsp. salt and 1/8 tsp. 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. Makes 4 servings.

 

 

 

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