Tropical Mango Salsa Scallops

2 potatoes, thinly sliced

olive oil

1 pinch sea salt and ground black pepper to taste

1 mango - peeled, seeded, and diced

1 Spanish onion, minced

2 fresh chives, minced

1 tomato, chopped

1 small fresh red chile pepper, minced

1 clove garlic, minced

3 limes, juiced

1 tablespoon olive oil

12 scallops

Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.

Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain.

Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.