Mango Salsa alongside Pistachio-crusted Scallops (or add heirloom tomatoes)
Pistachio-Crusted Scallops
PREP Make salsa/dressing first to steep flavors:
MANGO SALSA toss diced mango, handful chp flat-leaf parsley, minced jalapeno, minced small chunk purple onion, juiced 1/2 lime, pinch salt; set aside to meld.
KEY LIME DRESSING Blender creamy/pale green cup fresh arugula, 1/4 c lime juice, 1/2 c canola or grapeseed oil, 2 juiced Key limes, 2 tsp grainy Dijon, 1 1/2 tsp honey, pinch ea cayenne, s/p.
SCALLOPS P/towel pat dry 6-12 scallops; spread w/ combined 2 tb mayo/tb wasabi paste; dip both sides in chp pistachios. In hot skillet w/ drizzle of canola oil sear briefly1-2 min per side; plate.
ASSEMBLY Layer on plate arugala, scallops, Mango Relish, Lime Dressing. (can add heirloom tomatoes, avocado slices)