{"id":5444,"date":"2013-10-29T20:52:53","date_gmt":"2013-10-30T00:52:53","guid":{"rendered":"http:\/\/recipes.darcyparks.ca\/?p=5444"},"modified":"2013-10-29T20:52:53","modified_gmt":"2013-10-30T00:52:53","slug":"mango-scallop-skewers-with-spinach-toss","status":"publish","type":"post","link":"https:\/\/recipes.darcyparks.ca\/?p=5444","title":{"rendered":"Mango Scallop Skewers with Spinach Toss"},"content":{"rendered":"<p><strong>Serves:&nbsp;4<\/strong><strong><br \/>\n<\/strong><strong>Source: <\/strong>Chatelaine<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>24 frozen jumbo scallops, thawed<\/li>\n<li>1 mango, peeled, pitted and cut into 16 &#8211; 3\/4 inch cubes<\/li>\n<li>2 Tbsp butter melted<\/li>\n<li>2 Tsp mustard<\/li>\n<\/ul>\n<p>Spinach Toss<\/p>\n<ul>\n<li>6 cups baby spinach<\/li>\n<li>1 sweet red pepper, julienned<\/li>\n<li>1\/3 cup julienned peeled mango<\/li>\n<li>1\/4 cup thinly sliced red onion<\/li>\n<li>2 Tbsp olive oil<\/li>\n<li>2 Tsp lemon juice<\/li>\n<li>1 Tsp Dijon mustard<\/li>\n<li>pinch each of salt and pepper<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Alternately thread 3 scallops and 2 mango cubes onto each of 8 metal or soaked wood skewers<\/li>\n<li>In small bowl, gradually whisk butter into mustard; brush half over 1 side of skewers.&nbsp; Place buttered side down on greased grill over medium high heat.&nbsp; Close lid and grill for 2 minutes.&nbsp; Brush with remaining butter mixture; turn and grill until scallops are opaque, about 2 minutes. (to cook in oven &#8211; on greased foil lined baking sheet in 400F (200C) oven, bake skewers, turning once, until scallops are opaque &#8211; about 4 minutes)<\/li>\n<li>Meanwhile, combine spinach, red pepper, mango and red onion; arrange on platter<\/li>\n<li>Whisk together oil, lemon juice, Dijon mustard, salt and pepper; drizzle over salad.<\/li>\n<li>Top with skewers<\/li>\n<li>&#8230;<\/li>\n<li>&#8230;<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Serves:&nbsp;4 Source: Chatelaine Ingredients: 24 frozen jumbo scallops, thawed 1 mango, peeled, pitted and cut into 16 &#8211; 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-5444","post","type-post","status-publish","format-standard","hentry","category-sea-food"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5444"}],"version-history":[{"count":0,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5444\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}