Scallops With Mango Salsa On Fresh Spinach Recipes

Steps:

• Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

Steps:

• Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.
• Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.
• Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.