Scallops with Sweet Cucumber and Mango Salsa

Name: Scallops with Sweet Cucumber and Mango Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces; 118 milliliters fresh cilantro, chopped; 1 Tbsp grated ginger; 4 servings Kosher salt and pepper; 2 teaspoons fresh lime juice; 2 mangoes, cut into 1/2-inch pieces; 2 Tbsps extra-virgin olive oil; 680 grams sea scallops; 237 milliliters long-grain white rice (such as jasmine)

Scallops with Sweet Cucumber and Mango Salsan is From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of kosher salt and pepper, mangoes, rice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Cook the rice according to the package directions. Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside. Rinse the scallops and pat them dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Ingredients you will need

Lime Juice

Cucumber

Cilantro

Scallops

Mango

Ginger

Pepper

Rice

Salt

Cooking Oil

Equipment you will use

Paper Towels

Bowl

Heat the remaining oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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. Tip: Look for scallops that are translucent rather than stark white; they'll taste fresher. Some arrive in the store with the muscle still attached. A quick tug with your fingers before cooking will remove the muscle easily.

Ingredients you will need

Scallops

Salsa

Rice

Equipment

Paper Towels

Bowl

Frying Pan

Ingredients

Servings:

Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces 118milliliters

fresh cilantro, chopped 1Tbsp

grated ginger 4servings

Kosher salt and pepper 2teaspoons

fresh lime juice 2

mangoes, cut into 1/2-inch pieces 2Tbsps

extra-virgin olive oil 680grams

sea scallops 237milliliters

long-grain white rice (such as jasmine)

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.