Seared Scallops with Tropical Salsa
- For salsa, in a small bowl stir together the papaya, cucumber, tomato, cilantro, jalapeno pepper, lime juice, and oil. Let stand at room temperature at least 15 minutes to allow flavors to blend.
- Meanwhile, thaw scallops, if frozen. Rinse scallops; pat dry. Halve any large scallops. Lightly sprinkle with salt and black pepper.
- In a large nonstick skillet cook garlic in hot margarine over medium heat for 30 seconds. Add scallops. Cook and stir for 2 to 3 minutes or until scallops are opaque. Use a slotted spoon to remove scallops; drain on paper towels. Serve the scallops with salsa. Makes 4 servings.
Nutrition Facts (Seared Scallops with Tropical Salsa)
- Per serving:
- 116 kcal cal.,
- 3 g fat
- 1 g monounsatured fat),
- 28 mg chol.,
- 151 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 3 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet