Scallops With Mango Salsa On Fresh Spinach - cooking recipe

Ingredients

1/4 mango - peeled, pitted, and chopped
1/4 red bell pepper, minced
1 small shallot, minced
1/2 teaspoon minced fresh jalapeno chile
1 dash fresh lime juice
1 pinch salt and ground black pepper to taste
1 teaspoon olive oil
2 teaspoons butter
1 pound large sea scallops
1/4 cup water
2 (6 ounce) bags baby spinach leaves
1/2 cube vegetable bouillon
2 cloves garlic, minced

Preparation

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.