Scallops With Mango Salsa On Fresh Spinach Recipe

Name: Scallops With Mango Salsa On Fresh Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 mango - peeled, pitted, and chopped, 1/4 red bell pepper, minced, 1 small shallot, minced, 1/2 teaspoon minced fresh jalapeno chile, and more.

Yes, Scallops With Mango Salsa On Fresh Spinach falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallops With Mango Salsa On Fresh Spinach

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