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1.Mix The Mango, Red Bell Pepper, Shallot, Jalapeno Chile, And Lime Juice Together In A Small Bowl; Season With Salt And Pepper And Set Aside. 2.Heat The Olive Oil And Butter Together In A Skillet Over High Heat. Once The Butter Melts, Add The Scallops And Cook Until Opaque And Browned On The Sides, 2 To 3 Minutes Per Side. 3.Combine The Water, Vegetable Bouillon, And Garlic In A Large Skillet Over Medium-High Heat; Bring The Mixture To A Boil. Add The Spinach To The Mixture By The Handful; Cooking Until Each Batch Is Wilted Completely. Remove From Heat, Squeeze Excess Moisture From The Spinach, And Place Equal Portions Into The Center Of 2 Plates. Place Half The Scallops Atop Each Pile Of Spinach. Spoon The Mango Salsa Over The Scallops.
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