Scallop Salad Featuring Avocado and Mango

Ingredients

• water as needed
• 8 large bay scallops
• 1 tablespoon extra-virgin olive oil
• 1 pinch salt to taste
• 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

Step 1

Fil a skillet with about half an inch of water and bring it to a gentle boil. Add the scallops and cook them until they’re tender and fully cooked through, which usually takes around 5 to 10 minutes. Once done, drain the water and let the scallops cool down to room temperature. Toss them in a bowl with some olive oil and a pinch of salt.

Step 2

Take the cilantro and separate the leaves from the stalks. Chop the stalks into roughly one-inch pieces, then mix the leaves and chopped stalks together. Sprinkle about half of this cilantro mixture onto your serving plate.

Step 3

In another bowl, combine the mango chunks, red bell pepper, and olives. Spread this colorful mix over the cilantro on the plate.

Step 4

Now, mix the remaining cilantro with the scallops and arrange them on top of the mango and pepper layer. Finally, fan out the avocado slices around the edge of the plate and drizzle them with a bit of fresh lemon juice to keep them bright and fresh.