Category: Sea Food

Serves: 4
Source: Chatelaine

Ingredients:

• 24 frozen jumbo scallops, thawed
• 1 mango, peeled, pitted and cut into 16 – 3/4 inch cubes
• 2 Tbsp butter melted
• 2 Tsp mustard

Spinach Toss

• 6 cups baby spinach
• 1 sweet red pepper, julienned
• 1/3 cup julienned peeled mango
• 1/4 cup thinly sliced red onion
• 2 Tbsp olive oil
• 2 Tsp lemon juice
• 1 Tsp Dijon mustard
• pinch each of salt and pepper

Instructions:

1. Alternately thread 3 scallops and 2 mango cubes onto each of 8 metal or soaked wood skewers
2. In small bowl, gradually whisk butter into mustard; brush half over 1 side of skewers.  Place buttered side down on greased grill over medium high heat.  Close lid and grill for 2 minutes.  Brush with remaining butter mixture; turn and grill until scallops are opaque, about 2 minutes. (to cook in oven – on greased foil lined baking sheet in 400F (200C) oven, bake skewers, turning once, until scallops are opaque – about 4 minutes)
3. Meanwhile, combine spinach, red pepper, mango and red onion; arrange on platter
4. Whisk together oil, lemon juice, Dijon mustard, salt and pepper; drizzle over salad.
5. Top with skewers
6. …
7. …