Hazelnut-Crusted Scallops With Fresh Mango Salsa

1 large mango, cut into ¼-inch

cubes

½ Hass avocado, cut into ¼

inch cubes

¼ cup frozen corn, thawed ¼ cup finely diced red onion 2 tablespoons fresh lime juice 1 tablespoon chopped fresh

cilantro

¼ teaspoon coarse salt,

divided use

18 sea scallops, rinsed and

patted dry

¼ teaspoon pepper

½ cup hazelnuts, toasted, skinned and coarsely ground (see note)

2 teaspoons olive oil

In a medium bowl, combine mango, avocado, corn, onion, lime juice, cilantro and 1/8 teaspoon salt; mix well and set aside.

Sprinkle scallops with remaining salt and the pepper.

Place ground hazelnuts in a shallow container; coat scallops with nuts, pressing nuts onto scallops on all sides.

Heat oil in a large skillet on medium-high. Cook scallops 2 minutes per side, turning once or until opaque and lightly browned, being careful not to overcook.

To serve, spoon ½ cup salsa onto center of each plate. Place 3 scallops on salsa. Serve immediately.

Makes 6 servings.

Note: Pulse nuts in food processor until coarsely ground but not oily (or you’ll have hazelnut butter).

Nutrition information: Each serving contains approximately 175 calories, 8 g protein, 10 g fat, 15 g carbohydrate, 11 mg cholesterol, 259 mg sodium and 3 g fiber.

Carbohydrate choices: 1.