1 tbsp Hy-Vee Select olive oil
1 pound bay scallops
1 (1 pound) pkg Hy-Vee peeled and deveined cooked shrimp
3 lemons, juiced
1 mango, peeled, pitted and diced
1/4 c. diced red bell pepper
1/4 c. diced orange bell pepper
1/2 c. diced red onion
1/2 c. Swiss chard, cut into thin strips
1/4 c. chopped cilantro
2 limes, juiced
· 1. In a large skillet, heat olive oil over medium heat. Add scallops and sauté for 2 minutes on each side or until cooked all the way through. Let cool.
2. Cut scallops in half. Cut shrimp into small cubes. In a medium bowl, combine shrimp, scallops and lemon juice. Cover and refrigerate for at least 1 hour.
Drain scallop and shrimp mixture. Add mango, peppers, red onions, sweet chard, cilantro and lime juice; mix until combined.
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