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Ingredients30 m servings 325 cals
Original recipe yields 2 servings
- Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.
- Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.
- Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.
Per Serving: 325 calories; 9 g fat; 18.4 g carbohydrates; 43.7 g protein; 86 mg cholesterol; 535 mg sodium. Full nutrition
ReviewsRead all reviews 2
Nothing in this recipe went well together, in my opinion. I could not even offer a different variation to this.