Pan-Seared Scallops with Arugula and Mango Salad Recipe

Pat the scallops dry with a paper towel to remove excess moisture.
Season the scallops with salt, black pepper, paprika, and cayenne pepper on both sides.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet and sear for 2-3 minutes on each side until they are golden brown and cooked through.
Remove the scallops from the skillet and set them aside.
In a large bowl, combine the arugula, mango, avocado, and beans.
In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic.
Pour the dressing over the salad and toss to coat.
Divide the salad between two plates and top with the seared scallops.
Serve immediately.