Curried Fruit Salad With Scallops

• 8 large Bibb lettuce leaves
• 1 tablespoon lime juice
• 1 tablespoon orange juice
• 2 teaspoons extravirgin olive oil
• 1/4 teaspoon dark brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon curry powder
• Dash of black pepper
• 2 cups chopped peeled mango
• 1/2 cup chopped red onion
• 1 teaspoon minced fresh cilantro
• 1 1/2 pounds sea scallops
• 1 tablespoon lime juice
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• Cooking spray

1. Arrange 2 lettuce leaves on each of 4 plates. Combine lime juice and next 6 ingredients (lime juice through pepper) in a medium bowl, stirring well with a whisk. Add mango, onion, and cilantro to juice mixture; toss gently to coat. Spoon mango mixture evenly onto lettuce leaves.
2. Drizzle scallops with 1 tablespoon lime juice; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops; cook 4 minutes on each side or until lightly browned. Arrange scallops evenly over each serving.

bibb lettuce leaves, lime juice, orange juice, extravirgin olive oil, dark brown sugar, salt, curry powder, black pepper, mango, red onion, fresh cilantro, lime juice, black pepper, salt, cooking spray

Taken from www.myrecipes.com/recipe/curried-fruit-salad-with-scallops (may not work)