Seared Scallops with Mango Salsa

We are trying to eat more seafood and less red meat since we are both struggling with high cholesterol issues. I have discovered there is a learning curve in preparing seafood. I was raised as a farmers daughter in the heartland of America and grew up on a diet of pork and beef. I learned that you can braise tough cuts of meat in the oven for several hours or stick a roast in the crockpot in the morning, for your supper meal. However, it is different with seafood. With my meal tonight, the scallops were the last thing I prepared. That is how quick they cook.

I took my thawed scallops and patted them dry with paper towels.

Heat your skillet on medium high and add 1 T. olive oil. Using tongs, place your scallops in the hot oil. Do not crowd the pan or they will steam instead of searing. Turn when they have a nice crisp brown bottom. (about 2-3 minutes) Brown the other side  and serve with a fruit salsa.

I had a mango that was ripe so I cut it up. They have a large oblong flat seed so the best way to slice a mango is to first remove the skin, then take wedges out and cut into small pieces.

Add to the mango, 2 T. chopped red pepper, 1 T. chopped cucumber, 1 small jalapeno chopped and 1 green onion chopped. Mix and squeeze the juice of one lime over all. (If I would have had fresh cilantro, I would have add 1 T.)

I still had a few new potatoes left, that I scrubbed and tossed with olive oil, salt and pepper and roasted in 350 oven for 40 minutes.

Instead of a salad, I made bruschetta. I had a beautiful loaf of crusty artisan bread. I sliced it and brushed with olive oil. Then I placed on my hot grill pan and toasted both sides. I topped them with a spread of basil pesto, chopped tomatoes and drizzled balsamic vinegar over them. I made four slices and Ron tried to steal one of mine…they were pretty good!

Ron did not eat lunch today so he ate every morsal there was and even eyed my plate with lust…I have a feeling he will need an evening snack…