Scallops With Sweet Cucumber and Mango Salsa

Scallops With Sweet Cucumber and Mango Salsa

Ingredients

•     1 cup long-grain white rice (such as jasmine)
•     2 mangoes, cut into 1/2-inch pieces
•     2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces
•     1 tablespoon grated ginger
•     2 teaspoons fresh lime juice
•     2 tablespoons extra-virgin olive oil
•     1/2 cup fresh cilantro, chopped
•     kosher salt and pepper
•     1 1/2 pounds large sea scallops

Directions

    Cook the rice according to the package directions.
    Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.
    Rinse the scallops and pat them dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.