Use as much chili powder in the Tropical Fruit Salsa as you want - I love the tingling sensation after the initial sweetness of the fruit. If you don't care for spice, just omit.
Mint is so refreshing. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh Thai basil, or cilantro.
The Tropical Fruit Salsa is also great with tortilla chips, as a topping to grilled chicken, to serve alongside your favorite fish or shrimp skewers.
Assemble the tropical fruit salsa and set aside.
Pat the scallops dry with a paper towel and season with the salt. Heat a medium skillet over medium-high heat and add the cooking oil. When the oil is hot but not smoking and add the scallops. Make sure that the scallops do not touch – they should have a finger-width’s space between them. Fry 1-1/2 to 2 minutes each side and remove immediately to prevent overcooking. Timing depends on how thick your scallops are. The scallops should have a golden brown crust and the interior will be medium-rare.
Serve with Tropical Fruit Salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 98.9mg||30 %|
|Sodium 790.2mg||27 %|
|Potassium 1061.7mg||28 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 8.6g|
|Protein 44.1g||63 %|
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Calories per serving: 280
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