Scallop Salad with Mango Dressing

Since Sprouts opened its newest store about a mile from my house, I have become and avid Wednesday shopper.  Every Wednesday shoppers get the sale prices for both the current ad  as well as the previous weeks sale prices. I am in class every Wednesday morning just a couple of blocks from there so it is a no brainer for me to stop by on my way home.

This week I was able to get scallops at a substantial savings so 1 1/2 pounds jumped in my buggy (that is southern speak for cart).  I did not cook them the day I bought them so the next night we had to have them. (We had it tonight as I am writing this, but it will tomorrow as you are reading it because I am not posting this until my blooming phone battery will hold a charge long enough for me to send the picture here.  I am headed to bed in a few minutes, so I will not be awake when the phone is ready to send it.)

                                      Scallop Salad with Mango Dressing

Mango Dressing: Make this ahead of time and allow it to sit for about 30 minutes

1 whole mango cut in cubes
1/3 cup orange juice
2 tablespoons lime juice
1/4 cup wine vinegar
2-3 tablespoons olive oil
garlic salt to taste (I used about 1/4 teaspoon)
1/2 teaspoon dehydrated onion flakes

Toss everything into a blender and blend until it is smooth.

For the Salad: Serves 3 generous or 4 average portions

1 1/2 pounds sea scallops
1 tablespoon olive oil
seasonings to taste
1 head red leaf lettuce, cleaned
1/2 bunch fresh spinach, long stems removed
1 large red pepper seeded, cored and cut into strips
1/2 cucumber sliced

Divide the lettuce among the bowls (3 or 4) and top with the spinach.  Add the pepper slices and cucumber.  Set aside while the scallops cook.

Put the olive oil in a saute' pan and bring to a mid-hi heat.  Add the scallops, sear on one side then flip them and allow them to very slightly brown.  Season (light dash of salt and pepper or use a light dusting of your favorite seasoning blend.  I used Penzy's Balti* which has a wonderful flavor, but is a tad hot ) Place the hot scallops on top of the salad and pour the mango dressing over it.  Add a little freshly ground black pepper and enjoy.

This was a really tasty salad supper.  I served it with sauteed squash and declared it enough.  If I had rolls it would have been a fantastic addition but I didn't have any.  Too bad.  But no one left the table hungry anyway.

If you find some inexpensive scallops this is a great way to have an easy peasy meal.  Try it, you might just like it.

* I do not get any endorsements for any products I mention. I just really do love the flavor of the Balti
seasoning blend.  Don't ask me what is in it.  If I knew I would make my own and not have to pay Penzy's outrageous prices