Scallops with Mango Salsa on Fresh Spinach

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the chopped mango, minced red bell pepper, minced shallot, minced jalapeno, lime juice, and a pinch of salt and black pepper in a bowl. Stir gently and refrigerate while you cook.

2. Pour the water into a large saucepan and add the half bouillon cube, stirring until dissolved. Add the minced garlic and bring to a simmer.

3. Add the baby spinach in batches, pressing it down as it wilts, then cover and cook for 2 to 3 minutes until tender. Drain well, season lightly with salt and pepper, and keep warm.

4. Pat the scallops dry and season both sides with salt and black pepper. Heat the olive oil and butter in a skillet over medium-high heat until the butter foams.

5. Sear the scallops for about 2 minutes per side until golden brown and opaque in the center, reaching 145°F (63°C). Divide the spinach between two plates, top with scallops, and spoon the mango salsa over them.