details
- Serves 4
- Prep time: 25 minutes
- Total time: 30 minutes
- 1 cup long-grain white rice
- 2 mangoes, cut into 1/2 inch pieces
- 1 large cucumber, peeled and cut into 1/2 inch pieces
- 1 tablespoon prepared ground ginger
- 2 teaspoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 cup fresh parsley, chopped
- salt and pepper
- 2 pounds large sea scallops
directions
Cook the rice according to package directions.
Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the parsley, salt and pepper to taste, and set aside.
Rinse the scallops and pat them dry with a paper towel. Season with salt and pepper. Heat the remaining oil in a large nonstick pan over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side.
Divide among individual plates and serve atop the rice with the salsa.