Scallops with Mango Black Bean Salsa

Last night I made scallops for the first time and they were d'lish! I saw a package of scallops at Trader Joe's and decided that because I had never tried my hand at making them, I would find an interesting way to serve them. I always love scallops at restaurants, how difficult could it be? As it turns out, it is not difficult to make amazing scallops right at home!

I made Dani Spies' recipe for Pan Seared Scallops with Mango Black Bean Salsa. To spice things up, I seasoned the scallops with sea salt, pepper, chili powder, and cumin. I added these same spices along with some cayenne pepper to the Mango Salsa. The scallops turned out perfect - very moist and tender, with a brown seared crust. However, Allan and I did not care for the red peppers in the Mango Salsa. Usually, I really like red peppers and eat them raw while I cut them up. But for some reason, I did not like their crunchy, slightly sour taste combined with the soft, sweet mango and buttery scallops. Next time that I make scallops, I will serve them over fresh pico-de-gallo or guacamole from the Eat-Clean Diet book.