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Rings of Power by Mike Gillette Cool new book from Mike Gillette about Ring Training for all fitness levels. Being on this shoot with Mike was like working with a real live action hero! (And I got to put a cinderblock on him too!) Mike knows his stuff and shares everything you need to know for his versatile go-anywhere ring training.  Full progressions of every exercise, workout plans, and all the know-how to take the training as far as you wish. Good stuff, and yes, that's me on the left side of the cover  :)

Sea Scallops with Mango Habanero Salsa

Description

Hot, sweet, complex, and seriously healthy...

Ingredients

1 mango (Ripe Mango minced)
1⁄3conion (White onion minced)
1⁄2ccilantro, fresh (roughly chopped)
1 lemon (Juice the lemon yourself!)
1⁄2tsea salt, himalayan (mmmmmmm)
1lbsea scallops (Thawed and Ready to cook)
2Tcoconut oil
1 garlic clove, fresh (minced)
1⁄2 red bell pepper (Minced)
2 habanero peppers (Or whatever pepper you want - hot or not so hot)

Notes

Feel free to adjust the seasoning/ratio of the salsa - this is merely a guide :)  Make sure that mango is good and ripe - you need its sweetness to pull all of this together.

 

Instructions

Resist the urge to get out your food processor, this tastes best when the ingredients are hand chopped - you want there to be little chunks etc.   Combine the mango, onion, garlick, red pepper, cilantro, juice of one lemon in a medium sized bowl.   Using gloves, carefully seed and de-rib the hababero pepper(s) or whatever pepper you choose.  If you want to make a non hot/spice version of this, you can omit the hot pepper entirely.  Cut it VERY VERY small and add to the medium bowl.    Stir in the sea salt and let the salsa sit on the counter while you rinse/dry the sea scallops, adding a little bit of sea salt to their surfaces.    In a medium-hot pan, heat the coconut oil then add the scallops - sear on both sides, and cook until they reach an internal temperature of 145 Degrees Fahrenheit.  Don't overcook!   Scoop a little bit of the salsa into the bottom of each plate, place the scallops on top then add the rest of the salsa.   If you are greedy like me, you will not be bothered to share this one with anyone else.

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