Scallops with Mango Salsa on Fresh Spinach

Ingredients

• 12 ounce baby spinach leaves 
• 2 teaspoons butter 
• 2 cloves garlic minced
• 1 pinch salt and ground pepper black to taste
• 0.5 teaspoon jalapeño chile fresh minced
• 1 dash juice of lime fresh
• 0.3  mangos pitted peeled chopped
• 1 teaspoon olive oil 
• 0.3  bell pepper red minced
• 1 pound sea scallops 
• 1 small shallots minced
• 0.5 cube vegetable bouillon 
• 0.3 cup water 

Equipment

• bowl
• frying pan

Directions

1. Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.
2. Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.
3. Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil.
4. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely.
5. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates.
6. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.