Scallop, Mango, and Avocado Salad

Chile-Lime Vinaigrette
1/2 jalapeno chili, seeded and minced
Juice of 2 limes
1/4 cup olive oil
Coarse salt and freshly ground pepper
1 mango
1 avocado, halved, pitted, peeled & cut into 1/2" cubes
Juice of 1/2 lime
2 tablespoons unsalted butter, melted
12 sea scallops
Coarse salt & freshly ground pepper
6 cups mixed salad greens
2 green (spring) onions, including tops, sliced on the diagonal


Make vinaigrette by combining all ingredients and set aside until serving. (can do 2 hrs in advance)

Cube the mango and avocado and add juice of 1/2 lime. Stir and set aside.

Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Put the melted butter in a shallow bowl. Add the scallops and turn to coat lightly. Arrange scallops on the bakign sheet, spacing them evenly. Season with salt & pepper. Slip the scallops under the broiler about 6 inches from the heat source and broil until golden on top (about 1 1/2 minutes). Turn them over and broil until the tops are golden and the centers are nearly translucent (about 1 minute longer). Remove from broiler.

In a bowl, toss the salad greens with half the vinaigrette and divide them among 4 chilled individual plates. Divide the mango and avocado among the plates placing on top of the salad greens. Place 3 scallops on each salad. Add the pan juices from the scallops to the vinaigrette, stir to mix, and then drizzle the vinaigrette on and around the scallops. Garnish with green onions and serve at once.