1 medium tomato, finely chopped
3/4 cup finely chopped mango
3 tablespoons finely chopped purple onion
2 tablespoons finely chopped fresh basil
2 tablespoons red wine vinegar
1 tablespoon capers
1 tablespoon olive oil
12 sea scallops
1/4 teaspoon each: salt and pepper
1/4 avocado, sliced
Garnish with fresh basil sprigs
Combine first six ingredients; cover and refrigerate at least 30 minutes. Heat olive oil in skillet over medium-high heat until hot. Add scallops and cook 3 minutes, or until done, turning once. Remove scallops from skillet; sprinkle with salt and pepper. Arrange scallops, salsa and avocado slices evenly on plates. Garnish, if desired. Makes two servings.
Per serving: 246 calories (40 percent from fat); fat 11.2 g (7.1 g saturated). From May, 1995 Southern Living magazine.