Ingredients

• 2 potatoes, thinly sliced
• olive oil
• 1 pinch sea salt and ground black pepper to taste
• 1 mango - peeled, seeded, and diced
• 1 Spanish onion, minced
• 2 fresh chives, minced
• 1 tomato, chopped
• 1 small fresh red chile pepper, minced
• 1 clove garlic, minced
• 3 limes, juiced
• 1 tablespoon olive oil
• 12 scallops

Instructions

1. Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.
2. Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain.
3. Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
4. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.
5. Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.