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Pan Seared Sea Scallops with Mango Salsa
Ready in just 15 minutes!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients
2 pounds sea scallops (about 20 to 24)
1/2 teaspoon salt
2 ripe mangoes, peeled and diced
2 tablespoons diced red onion
1/2 teaspoon minced fresh garlic
1 serrano chile pepper, seeded and minced
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
2 tablespoons Mazola Corn Oil
OR Mazola Vegetable Plus! Oil
Instructions
Rinse scallops and pat dry using paper towels; season with salt and set aside.

Combine mango, onion, garlic, chilies, cilantro and lime juice in a bowl.

Heat oil in a large nonstick skillet over high heat.  When oil is hot, place scallops flat side down in skillet and do not move for 2 minutes.  (Note:  Do not overcrowd skillet; for smaller skillets cook in 2 batches.)

Scallops are ready to turn when a brown crust forms on the bottom cooked surface.  Turn scallops with tongs and cook for 2 minutes or until well browned and cooked through.  Remove from heat and transfer to serving dish.  Serve immediately with Mango Salsa.