Salad with Avocado, Mango, and Scallops

Ingredients

• water as needed
• 8 large bay scallops
• 1 tablespoon extra-virgin olive oil
• 1 pinch salt to taste
• 12 sprigs fresh cilantro
• 2 mangoes - peeled, seeded, and diced
• 1 red bell pepper - stemmed, seeded, and diced
• 12 dark Italian olives, pitted and sliced into rings
• 2 avocados - peeled, pitted, and thinly sliced
• 1 lemon, juiced

Step 1

Ad about half an inch of water to a skillet and bring it to a boil. Drop in the scallops and cook them gently until they're tender and cooked through, which should take around 5 to 10 minutes. Once done, drain the water and let the scallops cool down to room temperature. Toss them in a bowl with a bit of olive oil and a pinch of salt to season.

Step 2

Take your cilantro and separate the leaves from the stalks. Chop the stalks into roughly 1-inch pieces and mix them back with the leaves in a bowl. Scatter about half of this cilantro mix onto your serving plate as a fresh base.

Step 3

In another bowl, combine the mango chunks, red bell pepper, and olives. Spread this colorful mixture evenly over the cilantro on the plate.

Step 4

Now, mix the rest of the cilantro with the scallops and spoon them over the mango and pepper layer. Arrange the avocado slices in a fan shape around the edge of the plate. Finally, drizzle some lemon juice over the avocado to keep it fresh and add a bright touch.