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Scallops with Mango Salsa on Fresh Spinach

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
kitchgirl

kitchgirl

This is such a simple recipe, but it tastes and looks like something you would get at a restaurant!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  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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Reviews

foodguy
14

foodguy

1/19/2011

Nothing in this recipe went well together, in my opinion. I could not even offer a different variation to this.

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