Curried Fruit Salad with Scallops

Ingredients

• 8 large bibb lettuce leaves 
• 0.3 teaspoon pepper black
• 0.1 teaspoon curry powder 
• 0.3 teaspoon brown sugar dark
• 2 teaspoons olive oil extravirgin
• 1 teaspoon cilantro leaves fresh minced
• 1 tablespoon juice of lime 
• 2 cups mangos peeled chopped
• 1 tablespoon orange juice 
• 1 Dash pepper black
• 0.5 cup onion red chopped
• 0.1 teaspoon salt 
• 1.5 pounds sea scallops 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Arrange 2 lettuce leaves on each of 4 plates.
2. Combine lime juice and next 6 ingredients (lime juice through pepper) in a medium bowl, stirring well with a whisk.
3. Add mango, onion, and cilantro to juice mixture; toss gently to coat. Spoon mango mixture evenly onto lettuce leaves.
4. Drizzle scallops with 1 tablespoon lime juice; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add scallops; cook 4 minutes on each side or until lightly browned. Arrange scallops evenly over each serving.