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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scallops with Sweet Cucumber-Mango Salsa Recipe

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This recipe for Scallops with Sweet Cucumber-Mango Salsa is from The Oakes Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup long-grain white rice (such as jasmine)
2 mangoes, cut in 1/2" pieces
1 cucumber (or 2 kirby), peeled and cut in 1/2" pieces
1 Tbsp. grated ginger
2 tsp. fresh lime juice
2 Tbsp. extra-virgin olive oil, divided
1/2 cup fresh cilantro, chopped
3/4 tsp. kosher salt, divided
1/4 tsp. pepper, divided
1 1/2 lb. large sea scallops
Directions:
Directions:
Cook the rice according to package directions. Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 Tbsp. of olive oil, cilantro, 1/2 tsp. salt, and 1/8 tsp. pepper; set aside. Rinse scallops and pat dry with paper towels. Season with 1/4 tsp. salt and 1/8 tsp. pepper. Heat the remaining olive oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 min. per side. Divide among individual plates and serve atop the rice with the salsa.
Preparation Time:
Preparation Time:
25 min.

 

 

 

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