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  • 2servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 tablespoons 30ml Chopped fresh tarragon

  3. 2 tspns dried tarragon

  4. 1 1/2 tablespoons 22ml Fresh lime juice

  5. 1 teaspoon 5ml Grated lime peel

  6. 2/3 cup 97g / 3.4oz Diced peeled mango

  7. 1/3 cup 48g / 1.7oz Diced red bell pepper

  8. 1/3 cup 20g / 0.7oz Diced sweet onion -

  9. Vidalia or Maui)

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 12 Sea scallops

Instructions Jump to Ingredients ↑

  1. Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Transfer 1 tablespoon dressing to small bowl and reserve. Mix mango, bell pepper and onion into remaining dressing in medium bowl; season salsa to taste with salt and pepper.

  2. Thread scallops on 2 skewers. Brush reserved 1 tablespoon dressing over scallops; sprinkle with salt and pepper. Grill scallops until just opaque in center, about 3 minutes per side. Transfer scallops to plates. Spoon salsa alongside.

  3. This recipe yields 2 servings; can be doubled.

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