2 teaspoons olive oil
1/2 pound bay scallops
2 medium-large avocados of your choice
1/2 medium mango, peeled and diced (about 1/3 cup)
1 scallion, thinly sliced
Juice of 1/2 lime (about 2 teaspoons)
Couple pinches of cayenne pepper
Couple pinches of sea salt
1 tablespoon finely chopped fresh cilantro
1. In a large skillet over medium-heat, warm oil. Add scallops; saute about 4 minutes per side, or until meat is opaque and scallops have a golden seared crust. Remove from heat.
2. In a medium bowl, combine mango, scallions, lime, cayenne pepper, salt and cilantro. Toss well.
3. Slice avocados in half, remove the pits, and rub the flesh with lime juice. Divide the scallops evenly among the four halves. It's OK, if you have a few scallops tumbling on to the plate. Top each half with a scoop of mango salsa. Serve immediately.
Recipe created by Susan Russo of Food Blogga.