A week or tow ago I had DH bring the patio furniture up from the basement as April is usually cool enough to enjoy dinner outside. Summer is just too hot and humid here in the Ohio Valley...but I've had it with the less than ideal SPRING Weather (we were in the basement as the result of a tornado warning at 1am this morning!) and am ready for summer!
...Hence this summery seafood dish
Pan-Fried Scallops with Mango Salsa
For the Salsa
1-ripe mango, peeled and diced, reserving as much juice as possible
Diced red onion to taste (I used about 1/3 a medium red onion
1-2 jalapenos (seeded and diced)
1 clove garlic, minced
juice of one lime
Mix well and refrigerate until served
I served 4-5 SEA Scallops per person
Rinse scallops, pat dry and season with salt.
Pan "fry" in a skillet with olive oil, about 2 minutes per side (allow a brown "crust" to form for added flavor.) Or you could grill the scallops if desired
Spoon the scallops onto a warm plate, top with salsa and serve with fresh broiled asparagus and wild rice.
Yum!
Please Hurry Summer!
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