Cornmeal and Spice-Crusted Scallops with Mango Salsa

Too many BBQ ribs, pulled pork sandwiches and ice cream cones this summer? I so hear you. The other night the seafood counter caught my eye. How did I forget how much I love scallops? Not only are they totally not served enough in my house, they are also so very easy to prepare and make a weekday feel a little more special. I kid you not - Seriously, fear not. The below recipe is low cal, super easy and incredibly YUM.

Don't think this recipe is just for adults. If you hold the mango salsa and place a scallop on top of your kids favorite noodle or rice ...crusty, moist and fantastic...they might surprise you.

Yes, this is another Pammy classic so you know it's fab!

So from my table to yours...enjoy!

Cornmeal and Spice-Crusted Scallops (serves 4)
Ingredients:

• 1 T yellow cornmeal
• 2 t ground coriander
• 2 t garlic powder
• 1/2 t onion powder
• 1/8 t salt & freshly ground pepper
• 1 1/2 #'s large fresh sea scallops
• 1 T olive oil
• 2 t butter
• Additional Pam if needed (and you still want to be ultra low-cal)
  
  

Directions:

• Combine first 6 ingredients in a shallow dish.
• Dredge both sides of scallops in cornmeal mixture.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Add scallops to pan, and cook 3 minutes. Carefully turn over; cook 1 minute or until done.
  
  

Mango Salsa

• 1 medium mango, chopped
• 1 cup fresh strawberries, sliced
• 1/2 cup chopped green onion
• 1 T minced cilantro
• 1 t grated lime rind
• 1 T lime juice
• 1/4 t ground cumin
• 1/8 t. ground red pepper
• Mix & chill two hours or longer & serve.