CAJUN SCALLOPS WITH MANGO SALSA

Ingredients

1/3 cup coarsely chopped mango
2 teaspoons lime juice
1 teaspoon rice vinegar
1/4 teaspoon seeded and minced Thai chili pepper
1 teaspoon minced red bell pepper
5 oz. bay scallops
2 teaspoons Cajun seasoning
2 teaspoons butter
15 Athens® Mini Fillo Shells (1 box)
 

To make mango salsa, in a small bowl, combine mango, lime juice, vinegar and peppers.  Chill for 1 hour.  Toss scallops and Cajun seasoning together.  In a medium skillet, melt butter and sauté scallops for 4-5 minutes.  Spoon 1 rounded teaspoon (about 3) of scallops into each Fillo Shell.  Bake in preheated 350ºF oven for 5 minutes.  Garnish with 1 teaspoon of mango salsa.  Serve warm.