PALESTINE — Seared Scallops with Mango-Avocado Salsa
2 finely chopped green onions
1 pinch of dried chili flakes
1 mango, chopped
1 avocado, chopped
2 large oranges, cup into segments
A dash of lemon juice
Salt and pepper to taste
8 large sea scallops
Combine all ingredients except the scallops in a bowl and refrigerate until well chilled. About one hour. For the scallops dry both sides by blotting with paper towels. Season with salt and pepper. Place in a very hot pan with two tablespoons of oil. Sear on both sides until brown. Take out and serve on top of the salsa which has been placed on two romaine lettuce leaves.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.