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Hazelnut Crusted Scallops with Fresh Mango Salsa

Scallops make a quick, delicious weeknight meal - ready in less than a half hour! This recipe is very heart healthy, thanks to its omega-3-rich scallops and antioxidant-rich hazelnuts and EV olive oil.
Yield: Serves 6
Total Time: 24 min
Prep: 20 min
Cook: 4 min
Additional:
Ingredients
2 large mangos, peeled, pitted and cut into 1/4 inch cubes (2 cups)
1 medium avocado, peeled, pitted and cut into 1/4 inch cubes
1/2 cup corn, frozen, thawed, drained
1/2 cup red onion, finely diced
1/4 cup lime juice
2 tablespoon cilantro, fresh, chopped
1/4 teaspoon organic ground black pepper
3/4 cup organic roasted hazelnuts, coarsely chopped
Preparation
1.  Mix mangos, avocado, corn, onion, lime juice and cilantro in medium bowl; set aside.
2.  Sprinkle scallops with remaining salt and pepper. Roll scallops in hazelnuts, pressing nuts on to coat all sides.
3.  Heat oil in large frying pan over high heat. Cook scallops for 2 minutes per side, turning once until opaque and lightly browned. Do not overcook.
4.  Spoon 1/2 cup salsa onto center of plate. Place 4 scallops on salsa. Serve immediately.
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