Hazelnut Crusted Scallops with Fresh Mango Salsa

Ingredients

• 24 Vital Choice Alaskan Weathervane scallops, thawed, rinsed, patted dry
• 1 tablespoon Vital Choice organic extra virgin olive oil
• 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

Instructions

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.