Hazelnut Crusted Scallops with Fresh Mango Salsa
Prep Time: 20 minutes | Cook Time: 4 minutes | Total Time: 24 minutes
Ingredients
- 24 Vital Choice Alaskan Weathervane scallops, thawed, rinsed, patted dry
- 1 tablespoon Vital Choice organic extra virgin olive oil
- 2 large mangos, peeled, pitted and cut into 1/4 inch cubes (2 cups)
- 1 medium avocado, peeled, pitted and cut into 1/4 inch cubes
- 1/2 cup corn, frozen, thawed, drained
- 1/2 cup red onion, finely diced
- 1/4 cup lime juice
- 2 tablespoon cilantro, fresh, chopped
- 1/4 teaspoon organic ground black pepper
- 3/4 cup organic roasted hazelnuts, coarsely chopped
Instructions
- Mix mangos, avocado, corn, onion, lime juice and cilantro in medium bowl; set aside.
- Sprinkle scallops with remaining salt and pepper. Roll scallops in hazelnuts, pressing nuts on to coat all sides.
- Heat oil in large frying pan over high heat. Cook scallops for 2 minutes per side, turning once until opaque and lightly browned. Do not overcook.
- Spoon 1/2 cup salsa onto center of plate. Place 4 scallops on salsa. Serve immediately.