Broiled Sea Scallops with Fiery Fruit Salsa

Ingredients:
2 lbs sea scallops, rinsed and patted dry
½ medium sweet red pepper, seeded and chopped
1 medium red onion, finely chopped
2 cups pineapple, cubed
1 cup cantaloupe, cubed
½ cup mango, cubed
2 Tbsp lime juice, about the juice of 1 lime
½ cup cilantro
½ small jalapeño pepper, minced
½ tsp salt, divided
1 tsp chipotle chile pepper powder or hot Mexican-style chili powder, divided

Instructions:
In a large bowl, combine pineapple, cantaloupe, mango, onion, red pepper, jalapeño pepper, cilantro, and lime juice.  Stir gently.  Sprinkle ¼ tsp of salt and ½ tsp of chile powder over the ingredients.  Stir gently.  Refrigerate for at least an hour, or up to 24 hours, before serving.

Preheat oven broiler.  Spray broiler pan with non-stick cooking spray.  Place cleaned and dried scallops on broiler pan.  Lightly spray with butter flavored non-stick cooking spray and broil closest to heat source for about 2 minutes.  Remove from broiler, turn scallops over, lightly spray with butter flavored non-stick spray and sprinkle with remaining salt and chile powder.  Return to broiler and continue cooking until just plague in the center, about 1 to 2 minutes more.  Serve immediately with the Fiery Fruit Salsa.

Yields ½ lb of scallops and a generous cup of salsa per serving.

Special Information:
Scallops are a particularly healthy addition to any diet.  Jumbo sea scallops are the best to use in this recipe.  They should not have an exceptionally fishy smell and should be thoroughly rinsed to remove all sand and grit before cooking.  Scallops cook quickly, so watch them closely. Do not over-cook as they can become tough and rubbery.

Brown rice, couscous, or quinoa makes a great side dish for this recipe.