Scallops with Mango Salsa on Fresh Spinach Recipe

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.

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.

Combine the water vegetable bouillon and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat squeeze excess moisture from the spinach and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.