These Scallops with Avocado Mango Salsa is the purest meal I made in a very long time. What do I mean?
Like a virgin, this meal is untainted. I didn’t alter the flavors, I didn’t put an unnecessary twist on it. I didn’t do…anything. It is simply scallops and, as the name suggests, salsa. You can look at this plate and see everything that went into it. Even the love! Hehe, yeah…I went there.
Ok, let’s get one thing straight. I am not lazy. Well, maybe at times but not today. The simplicity in this dish is a result of respect for the ingredients. Every now and again I have to keep myself from over complicating food. Sometimes ingredients need help and sometimes they need to be left alone. This is one of those times where it is best left unchanged (here is another). The flavors and textures of the salsa were natural. Even the scallops can be eaten raw but I, like 99% of you guys, love it seared and basted with butter. Gloriously golden butter.
So why make this now? I know it is winter and people are craving some real hearty foods. If you are one of them then stay tuned, I have some coma inducing scallop recipes coming up next week. Until then, this is for the “New Year’s Resolutioners.” Scallops with Avocado Mango Salsa is light, refreshing and a great excuse for why you will inevitably end up eating that chocolate sprinkled doughnut that your coworker bought in (personal experience speaking here). Diet or not, this is the perfect meal!*
*Almost perfect; this doesn’t apply to you if you are allergic to shellfish, avocados, mangoes, or if you want to be full to the point of stomach pain. Each serving will only be enough to fill a small child or an abnormally large squirrel. Solution=make more. Um…duh.