HAZELNUT- CRUSTED SCALLOPSWITH FRESH MANGO SALSA

EASY ENTERTAINING: Hazelnut- crusted scallops with fresh mango salsa is certainly guest- worthy. Serve it with rice tossed with chopped parsley, fresh green beans and a red- tipped lettuce salad. Buy a cheesecake for dessert.

Ingredients

1 large mango, cut into 1/ 4- inch cubes

1/ 2 Hass avocado, cut into 1/ 4inch cubes

1/ 4 cup frozen corn, thawed

1/ 4 cup finely diced red onion

2 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro

1/ 4 teaspoon coarse salt, divided

18 sea scallops, rinsed and patted dry

1/ 4 teaspoon pepper

1/ 2 cup hazelnuts, toasted, skinned and coarsely ground ( see note)

2 teaspoons olive oil

Servings: makes 6 servings

Preparation time: 20 minutes

Cooking time: less than 5 minutes

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 nonstick skillet on medium- high. Cook scallops 2 minutes per side, turning once or until opaque and lightly browned. Do not overcook! Spoon 1/ 2 cup salsa onto center of each plate. Place 3 scallops on salsa. Serve immediately.

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

Per serving: 175 calories, 8 grams protein, 10 grams fat ( 34 percent calories from fat), 1 gram saturated fat, 15 grams carbohydrate, 11 milligrams cholesterol, 259 milligrams sodium, 3 grams fiber.

Carb count: 1.