Mangoes!! mmmMMMMmmmm Mangoes!!

Real Simple has *got* to be one of my most, best, favoritest websites out there. 

The absolutely gorgeous website is like what Martha used to be like before she became über-Martha and over impressed with herself and her minions.

Real Simple: great ideas, recipes, crafts, decorating, gardening, fashion, fun ... It's inclusive, informative, vibrant, fun ...  yeah, it's pretty clear that I really love the site. And it's become a mainstay for getting my day off to a great start ~ like the perfect morning newspaper, tailored just for me ~ with inspiration, ideas, and fun.

And so, the other day, I caught Real Simple's very nice segment on Mangoes ~ I *adore* mangoes!! ~ and that was enough to get me going on the color and the fruit. 

My post here yesterday was about the fresh, clean, yummy color  that is mango.

Today? Mango, the fruit! Enjoy the great how-to video ~ from Real Simple, of course! ~ and I'll let you know how the recipe turns out in the next few days!

Scallops With Sweet Cucumber and Mango Salsa

Serves 4

Hands-On Time: 25mTotal Time: 25m

 

Ingredients

1 cup long-grain white rice (such as jasmine)

2 mangoes, cut into 1/2-inch pieces

2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces

1 tablespoon grated ginger

2 teaspoons fresh lime juice

2 tablespoons extra-virgin olive oil

1/2 cup fresh cilantro, chopped

kosher salt and pepper

1 1/2 pounds large sea scallops

Directions:

Cook the rice according to the package directions. 

Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.

Rinse the scallops and pat them dry with paper towels.

Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Heat the remaining oil in a large skillet over medium-high heat.

Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side.

Divide among individual plates and serve atop the rice with the salsa.

By Sara Quessenberry, September 2007