Eat Clean Recipe for Summer Scallop Salad with Mango, Red Pepper & Avocado



  1. Season the scallops with salt and cayenne pepper to taste. Set scallops aside.
  2. Heat the oil in a large heavy skillet over medium-high heat. Add the garlic and ginger and sauté 30 seconds. Add the scallops and sear 45 seconds each side. Squeeze lime juice on top of the scallops and continue cooking until cooked through (be careful not to over cook!) Remove scallops from the heat and set aside.
  3. In a large mixing bowl, add the avocados, red bell pepper, mangoes and cilantro; gently toss. Season with salt and cayenne pepper to taste. Add the scallops and gently toss once more. Serve at room temperature.

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