avocado, mango, and scallop salad

Ingredients

• Servings: 4
• water as needed
• 8 large bay scallops
• 1 tablespoon extra-virgin olive oil
• salt to taste (optional)
• 12 sprigs fresh cilantro
• 2 mangoes - peeled, seeded, and diced
• 1 red bell pepper - stemmed, seeded, and diced
• 12 dark italian olives, pitted and sliced into rings
• 2 avocados - peeled, pitted, and thinly sliced
• 1 lemon, juiced

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. drain water and allow scallops to cool to room temperature. place scallops in a bowl and coat with olive oil and season with salt.
• break leaves off cilantro and chop the stalks into about 1-inch pieces. mix leaves and stalks together in a bowl. sprinkle 1/2 of the cilantro mixture a serving plate.
• combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
• mix remaining cilantro with scallops and arrange on top of the mango mixture. fan the avocado slices around the outside of the serving plate. spoon lemon juice over avocado slices.