Scallop & Crabcake with Arugula & Mango

I cheated a little here & bought a crabcake from the Fishguy, but this still makes for a nice shared first course. The streak under the crabcake is Louisiana Hot Sauce that I spread with a basting brush. The Scallops are seasoned & seared for about 3 minutes per side. I paired them with a mango salsa & an arugula salad which I dressed with the mango salsa & topped with some chopped walnuts.

For the mango salsa, toss together: one mango (diced), one half red pepper (diced), one shallot (minced), one jalapeno (diced), one clove of garlic (minced), the juice of one half of a lime, one tablespoon of olive oil, salt & pepper and allow to rest for 1 hour.