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:
- Alternately thread 3 scallops and 2 mango cubes onto each of 8 metal or soaked wood skewers
- 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)
- Meanwhile, combine spinach, red pepper, mango and red onion; arrange on platter
- Whisk together oil, lemon juice, Dijon mustard, salt and pepper; drizzle over salad.
- Top with skewers
- …
- …