Grilled Scallops With Mango Chile Relish
Here's a fast and easy summer grilled entree you can make in 30 minutes or less. Serve this dish at your next summer event as an appetizer or a meal.
Yield: 4 servings of 5 to 6 scallops with 1-cup relish
9 to 12-inch wood or metal skewers
olive oil cooking spray
2 large ripe mangos, peeled and chopped
1 small red bell pepper, seeded and chopped
¼ to ½ medium jalapeno pepper, minced – optional
1 cup red onion, chopped
1 to 2 cloves fresh pressed or minced garlic
1 to 2 tbsp. fresh lime juice
2 tbsp. brown sugar
1 tbsp. balsamic vinegar
½ curry powder
2 lbs. fresh sea scallops (approximately 20 large)
1 tsp. garlic powder
salt and freshly ground black pepper to taste
2 tbsp. butter, melted
Related: Healthy Pizza Kabobs
1. Combine mangos together with peppers, onions, and all remaining ingredients except for scallops. Mix the ingredients together and season with salt and pepper to taste. (A pinch of salt is all you should need.)
2. Blanch scallops in boiling water for 1 minute (otherwise they will stick to the grill). Drain scallops, pat dry, then sprinkle them lightly with salt, pepper and a bit of garlic powder
3. (If using wooden skewers be sure and soak 1 to 4 hours in water to prevent from burning.) Lightly spray grill with cooking spray. Thread 5 to 6 scallops on skewers and grill over a medium hot fire until they are golden brown outside and opaque throughout, about 2 to 3 minutes per side. Remove skewers from grill and brush each side lightly with melted butter.
4. To serve; make a bed of relish on each plate and place scallops on top. This dish is fantastic served with couscous or basmati rice lightly seasoned with chicken base.
Nutritional Information: 395 Calories; 8g Fat; 42g Carbohydrate; 4g Dietary Fiber; 40g Protein; 90mg Cholesterol; 425mg Sodium
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