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Scallops with Mango Salsa on Fresh Spinach

By: kitchgirl

"This is such a simple recipe, but it tastes and looks like something you would get at a restaurant!"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

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

Directions

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.