Cajun Scallops with Mango Salsa

Makes 15 appetizers

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 ounces bay scallops
2 teaspoons Cajun seasoning
2 teaspoons butter
15 Athens® Mini Fillo Shells (1 box)

Preparation:

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 to 5 minutes. Spoon 1 rounded teaspoon (about 3) of scallops into each Fillo Shell. Bake in preheated 350 degree F oven for 5 minutes. Garnish with 1 teaspoon of mango salsa. Serve warm.