Seared Scallops with Tropical Salsa

I don't eat seafood... I'm allergic to most seafood and can't bear the smell of it...but be that as it may be, I still know how to prepare it...and I shouldn't deprive my many readers who do enjoy seafood the pleasure of a seafood recipe.

After months long debate with myself...I have a nice, quick healthy recipe for you seafood lovers out there.

It's called Seared Scallops with Tropical Salsa.For this recipe,mild and sweet scallops are paired with a colorful, zesty salsa in this low-calorie dish.




INGREDIENTS:

1 cup finely chopped strawberry papaya or papaya

1/2 cup seeded and finely chopped cucumber

1 small tomato, seeded and chopped

2 tablespoons snipped fresh cilantro

1 fresh jalapeno pepper, seeded and finely chopped

4 teaspoons of lime juice

12 ounces fresh or frozen scallops

Salt

Black Pepper

1 Clove, Garlic, Minced

1 teaspoon, Margarine or Butter



DIRECTIONS:

1.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.

2. Meanwhile, thaw scallops, if frozen. Rinse scallops; pat dry. Halve any large scallops. Lightly sprinkle with salt and black pepper.


3.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


Have a nice red wine with this-

Enjoy!