Scallops With Sweet Cucumber And Mango Salsa

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1 cup long-grain white rice (such as jasmine)

2 mangoes, cut into 1/2-inch pieces

2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces

1 tablespoon grated ginger

2 teaspoons fresh lime juice

2 tablespoons extra-virgin olive oil

1/2 cup fresh cilantro, chopped

Kosher salt and pepper

1 1/2 pounds large sea scallops

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