Seared Sea Scallops With Tropical Salsa

1. In a bowl combine all the ingredients except for the salt, pepper and scallops.

2. Toss well. Season with salt and pepper and set aside.

3. Heat a large nonstick frying pan over medium-high heat.

4. Coat the pan with cooking spray.

5. Season the scallops with salt and pepper.

6. Add half the scallops and sear, turning once, about 2 minutes. Remove and keep warm.

7. Repeat with the remaining half of the scallops.

8. Top with the salsa and serve.

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Nutrient	Quantity
Total fats	0.5694 g
Protein	1.7141 g
Carbohydrates	26.7926 g
Energy	106.0929 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0618 g
Water	230.3631 g
Aspartic acid	0.2035 g
Calcium, Ca	34.6183 mg
Lutein + zeaxanthin	103.9962 g
Fiber, total dietary	3.2627 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	732.9962 g
Niacin	1.123 mg
Vitamin A, RAE	63.2358 g
Arginine	0.0649 g
Riboflavin	0.0861 mg
Tocopherol, beta	0.0178 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0028 g
Glutamic acid	0.2936 g
Stigmasterol	0.09 mg
Sodium, Na	4.9321 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0568 g
Total lipid (fat)	0.5694 g
Manganese, Mn	0.8872 mg
Fructose	6.3797 g
Proline	0.0519 g
Fatty acids, total saturated 16:0	0.075 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	10.7888 g
Choline, total	16.4324 mg
Sugars, total	20.9121 g
Serine	0.0815 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.008 g
Vitamin B-6	0.2603 mg
Selenium, Se	0.7137 g
Ash	0.8543 g
Fatty acids, total saturated 18:1 undifferentiated	0.0841 g
Pantothenic acid	0.5574 mg
Phenylalanine	0.0624 g
Beta-sitosterol	0.06 mg
Copper, Cu	0.2444 mg
Betaine	0.1893 mg
Thiamin	0.1182 mg
Methionine	0.0249 g
Iron, Fe	0.6028 mg
Carbohydrate, by difference	26.7926 g
Phosphorus, P	37.8408 mg
Folate, total	65.0305 g
Tocopherol, gamma	0.0243 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	2.475 g
Alanine	0.1202 g
Valine	0.0646 g
Fatty acids, total saturated 18:2 undifferentiated	0.0437 g
Glycine	0.0666 g
Carotene, alpha	17.5938 g
Glucose (dextrose)	3.7086 g
Fatty acids, total saturated 14:0	0.0124 g
Zinc, Zn	0.3253 mg
Isoleucine	0.048 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.001 g
Fatty acids, total polyunsaturated	0.1057 g
Leucine	0.0808 g
Tocotrienol, alpha	0.0791 mg
Vitamin A, IU	1261.5408 IU
Folate, DFE	65.0305 g
Tryptophan	0.0199 g
Vitamin C, total ascorbic acid	85.1242 mg
Phytosterols	5.1 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0014 g
Fatty acids, total saturated 20:0	0.0002 g
Tocotrienol, beta	0.0082 mg
Starch	0.0532 g
Tyrosine	0.0306 g
Vitamin K (phylloquinone)	19.2921 g
Fatty acids, total saturated	0.0991 g
Histidine	0.0256 g
Fatty acids, total monounsaturated	0.1389 g
Threonine	0.0497 g
Folate, food	65.0305 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	32.1862 g
Vitamin E (alpha-tocopherol)	1.0998 mg
Magnesium, Mg	29.3671 mg
Lysine	0.0956 g
Potassium, K	372.14 mg
Cystine	0.0167 g
Fluoride, F	0.8645 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Pineapple	0.5 cup	41.25	10.824	0.099
Mango	0.5 cup	49.5	12.3585	0.3135
Cucumber	0.5 cup	7.98	1.4364	0.1064
Red bell pepper	0.5 cup	0	0	0
Pepper	0	0	0	0
cilantro	3 tablespoons	0.69	0.1101	0.0156
lime juice	4 teaspoons	5.0417	1.698	0.0141
jalapeño	1	1.6312	0.3656	0.0208
sea scallop	20	0	0	0