I’ve posted a few scallop recipes recently including Seared Scallops with Balsamic and Spicy Scallops. The scallops are good here, but the mango steals the show. I was initially inspired by this recipe, and while I am sure that I would like the sugared macadamias, I wanted to keep things light.
The recipe as I prepared it, for 2 salads:
8 oz. scallops, sauteed in 1 t canola oil
4 c. spinach
1/2 c. sliced red onion
3/4 c. diced mango, divided
2 T lime juice
1 t fresh ginger
1 T water
Toss spinach, onion, and 1/2 c. diced mango in a bowl. Top with scallops. Place remaining mango, lime juice, ginger, and water in a food processor and blend until smooth. Pour dressing over salad.