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Hazelnut Crusted Scallops with Fresh Mango Salsa

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
2 tsps.salt,divided
48 fresh scallops,10/20 count,rinsed, patted dry
1 ⁄2 pepper
1 1 ⁄2 cups hazelnuts,toasted,skins removed, coarsely ground
2 Tbsps.olive oil

  1. Mix mango, avocado, corn, onion, lime juice, cilantro and 1 tsp. salt in bowl; set aside.
  2. Sprinkle scallops with remaining salt and pepper. Place scallops in hazelnuts, pressing nuts onto scallops to coat all sides.
  3. 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.
  4. 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.

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