Poached Scallops with Mango Salsa

Friends throw a holiday party every year and the guests are asked to bring a toy or clothing for a needy child. They have such a great home, are wonderful hosts and their orchard collection is out of this world. Given all of the above how could one ever decline their invitation? They served this appetizer at one of these gatherings. I ate enough to figure what was in the recipe.

16 large uncooked scallops, dry packed
32 mini fillo shell cups
Court Bouillon (see recipe)
Mango Salsa (see recipe) or use purchased mango salsa

Poach scallops in court-bouillon and set aside to cool. When scallops are cool, cut in half (or quarters, depending on their size) and place one piece in each of the fillo cups. Add ½ teaspoon or so of mango salsa.

Top with a cilantro leaf and serve. Makes 32 appetizers

Mango Salsa
2 small mangoes, peeled, pitted, and cut into ¼  inch dice
¾ cup chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
½ teaspoon grated lime peel
? teaspoon cayenne pepper
2 tablespoons olive oil

Mix all ingredients in small bowl. Season with salt and pepper.(Can be made 6 hours ahead. Cover and chill.)