Name: Grilled Scallop Salad with Mango, Bell Pepper & Cilantro Vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 heads butter (Boston) lettuce; 1 cup cashews, roasted unsalted; 1 small bunch cilantro; 3 cloves garlic; 3 limes; 3 mangoes; 3 red bell peppers; 1.02 kg sea scallops; black pepper; extra virgin olive oil; honey; salt

Grilled Scallop Salad with Mango, Bell Pepper & Cilantro Vinaigrette Grilled Scallop Salad with Mango, Bell Pepper & Cilantro Vinaigrette — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ avocados

3 heads butter (Boston) lettuce

1 cup cashews, roasted unsalted

1 small bunch cilantro

3 cloves garlic

3 limes

3 mangoes

3 red bell peppers

1.02 kg sea scallops

black pepper

extra virgin olive oil

honey

salt

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce.

Juice limes into a blender.

Shave cilantro leaves off the stems; discard stems. Add leaves to the blender with the lime juice.

Peel and roughly chop garlic. Add to the blender along with oil, honey, salt, and pepper. Blend on high until smooth; set dressing aside.

Peel mangos and slice flesh away from the pit, starting with the flat sides; medium dice. Transfer to a large bowl.

Trim, seed, and cut bell peppers into thin matchsticks. Add to the bowl with the mango.

Chop or tear lettuce leaves into bite-sized pieces. Add to the bowl.

Halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the bowl and toss to combine the salad.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Meanwhile, pat scallops dry with paper towels and thread onto the skewers so that they lie flat; place on a plate. Drizzle with oil and season with salt and pepper on both sides. (Alternatively, you can cook the scallops directly on the grill pan without using skewers.)

Once the grill pan is hot, working in batches if necessary, add skewers and cook, flipping once, until scallops are lightly charred and cooked through, about 5 minutes. Remove to a clean plate.

To serve, divide salad between plates; top with cashews and grilled scallops. Drizzle with dressing and enjoy!

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