Fresh Scallop Mango Ceviche Amuse-Bouche

Add bell pepper, onion, mango, cilantro, jalapeño, garlic and ginger to the lemon and lime juice. Add salt to taste. Let sit for twenty minutes or more.

Heat oil in a large skillet. Season scallops with salt and pepper. Add the scallops to the pan once the oil is hot (your should hear them sizzle!). Sear for a minute to a minute and a half on each side. They should have a golden crust and be slightly translucent in the middle.

Place scallop on a small spoon. Using a small slotted spoon, scoop out about a tablespoon of the ceviche mixture and place in the center of each scallop. Serve!