Yield: 12 servings
4 large mangos,peeled,pitted,cut into 1 ⁄4 - in.cubes
2 medium avocados,peeled,pitted,cut into 1 ⁄4 -in.cubes
1 cup frozen corn,thawed and drained
1 cup red onion,finely diced
1 ⁄2 cup lime juice
1 ⁄4 cup cilantro,chopped
48 fresh scallops,10/20 count,rinsed, patted dry
1 ⁄2 tsp.black pepper
1 1 ⁄2 cups hazelnuts,toasted,skins removed, coarsely ground
2 Tbsps.olive oil
- Mix mango, avocado, corn, onion, lime juice, cilantro and 1 tsp. salt in bowl; set aside.
- Sprinkle scallops with remaining salt and pepper. Place scallops in hazelnuts, pressing nuts onto scallops to coat all sides.
- Heat oil in large frying pan over high heat. Cook scallops for 2 minutes per side, turning once until opaque and lightly browned. Do not over cook.
- Spoon 1⁄2 cup salsa onto center of each plate. Place 4 scallops on each portion of salsa. Serve immediately.
Recipe from The Hazelnut Council.