I used the little bay scallops because I was topping a salad w/ this recipe. I made the salsa as the recipe states, except for adding just a tbp or so of mango vinegar ( a recipe from foodnetwork) but I made a few changes w/ the scallops. I used olive oil w/ just a bit of butter to saute them in but first I added big slivers of garlic & let them cook for a few minutes to infuse the oil. Then I removed the garlic & added the bay scallops. I hit the scallops w/ Old Bay & chopped basil while cooking & then sprinkled them w/ lemon juice after I removed them from the pan. I plated a bed of romaine, drizzled it w/ the mango vinegar, added quite a bit of the salsa & topped it w/ the scallops, adding a few sliced cukes for interest. Hubby was very skeptical of this salad but had to concede that the flavor combo was superb. *rubbing my fingers on my chest in an arrogant fashion* LOL But next time he wants me to add a bit of mayo to the mango vinegar to make it more of a substantial dressing....I will for his, I thought mine was just perfect! Served this w/ a glass of white zin & for dessert, cherry limeade sorbet, drizzled w/ homemade cherry vodka & topped w/ a couple of frosted grapes. What a wonderful, light & healthy meal for a hot, summer evening...thansk for your contribution Robin!
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I used the little bay scallops because I was topping a salad w/ this recipe. I made the salsa...