Tropical Mango Salsa Scallops

Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.

Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet season with the salt and pepper and cook in the hot oil until golden on both sides about 5 minutes. Set aside on a plate lined with paper towels to drain.

Stir the mango onion chives tomato red chile pepper garlic and lime juice together in a bowl.

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom about 2 minutes. Turn and cook for 1 minute longer.

Remove scallops and place each individual scallop on top of a potato chip as a base then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.