Cajun Blackened Sea Scallops w/ Mango Pineapple Salsa

One of my personal favorite recipes. I'm not the hugest fan of seafood, but I absolutely love this recipe!! You cannot pass up on the flavor combinations of the spicy scallops and sweet salsa. If you are not a lover of seafood you might just change your mind after you try this. Enjoy!!
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Cajun Blackened Sea Scallops w/Mango Pineapple Salsa

Serves: 4

Ingredients:
20 ounces sea scallops
Cajun spice mix, recipe follows
1/4 cup vegetable oil

Cajun Spice Mix:
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions:
Preheat oven to 350 degrees F.

Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.

It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces. Lol!!!

Cajun Spice Mix:
Mix well. Store in glass or plastic container with lid.

Ingredients:
3 slices fresh pineapple
1 red bell pepper
1 jalapeño pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
1/4 cup chopped cilantro
1 lime, juiced
1/2 teaspoon lime zest

Directions:

Preheat an indoor grill for medium-high heat; lightly oil the grate.
Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in stainless steel bowl, Saran Wrap and cover to cool.
After peppers are cool, rub skins off gently, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.