Scallops have a muscle used for opening and closing their shells. This small muscle is very tough and should be removed before cooking. Simply peel the muscle from the scallop and discard.
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- 2 tomatoes, chopped
- 1 mango, peeled, pitted, and chopped
- 1/2 small onion, chopped
- 1/4 cup chopped cilantro
- 2 Tbsp. lime juice
- 1 tsp. finely chopped jalapeno pepper (wear plastic gloves when handling)
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 lb. sea scallops, trimmed
- 1 Tbsp. extra virgin olive oil
- 8 cups mesclun or mixed greens
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- Step 1Combine the tomatoes, mango, onion, cilantro, lime juice, and jalapeno in a medium bowl. Set aside.
- Step 2Combine the chili powder, cumin, salt, and pepper on a plate. Add the scallops and toss to coat.
- Step 3Heat the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, stirring, for 3 minutes or until opaque.
- Step 4Divide the mesclun among 4 plates and top with the tomato mixture. Top with the scallops.
