Ingredients
1 mango, peeled, cored & chopped
400 g jumbo scallops, patted dry
½ tsp SIDS SALT & PEPPER
2 tbsp fine grated lemongrass
2 tbsp rice bran oil
1 tbsp soy sauce
1½ tsp five-spice powder
Directions
Peel, core and chop mango then set aside. Sprinkle scallops with SIDS SALT & PEPPER. In bowl, stir together lemongrass, 1 tbsp of oil, soy sauce and five-spice powder. Add scallops and toss to coat.
In large nonstick skillet, heat remaining oil over medium-high heat then cook scallops, turning once and adding half of the mango during last 2 minutes, until scallops are opaque throughout, about 5 minutes. Remove to a serving dish and top with remaining mango.
