Grilled Scallops with Mango Salsa and Tomatillo Guacamole

These grilled scallops are a flavorful mouthful you will want to make all summer long. Serve with a cool mango salsa and a tomatillo guacamole for an amazing meal right off the grill.

Grilled scallops with mango salsa and tomatillo guacamole. Say that five times fast.

It’s a mouthful.

A wildly delicious, insanely yummy mouthful.

Tender scallops are sprinkled with flavorful spice rub which is filled with vibrant flavors like cumin, garlic, herbs and more, then seared on the grill. Those beauties sit atop a bed of fluffy jasmine rice topped with sweet tomato mango salsa and a creamy tomatillo guacamole.

How to Make Grilled Scallops with Mango Salsa and Tomatillo Guacamole

Prepare the Mango Salsa

1. Combine Ingredients:
   • In a medium bowl, gently toss together the diced mango, diced tomato, diced red onion, and chopped fresh cilantro.
   • Add the lime juice and lime zest.
   • Season lightly with salt to taste. Set aside.

Prepare the Tomatillo Guacamole

2. Blend Ingredients:
   • In a blender or food processor, blend together the coarsely chopped tomatillos, ripe avocado, fresh cilantro, lime juice, diced red onion, minced garlic, salt, and black pepper.
   • Blend until smooth. Set aside.

Prepare the Scallops

3. Prepare the Spice Rub:
   • In a small bowl, mix together the garlic powder, onion powder, dried oregano, ground cumin, ground turmeric, paprika, salt, and black pepper to make the homemade spice rub.
4. Prepare the Grill:
   • Preheat the grill to medium-high heat.
5. Season the Scallops:
   • Thread the scallops onto skewers. Blot the scallops dry with a paper towel.
   • Season both sides of the scallops generously with the homemade spice rub.
6. Grill the Scallops:
   • Place the scallops on the preheated grill. Grill for 3 minutes, then slide a thin spatula under the scallops and turn them over.
   • Grill for another 2-3 minutes, just until cooked through.
7. Serve the Dish:
   • Remove the scallops from the grill and from the skewers.
   • Serve the scallops immediately with jasmine rice, mango salsa, and tomatillo guacamole.

Recipe Notes

• Scallops: Make sure the scallops are fresh and dry them well before seasoning to ensure a nice sear on the grill.
• Grill Temperature: Medium-high heat is ideal for grilling scallops, ensuring they cook through without becoming tough.
• Customization: Feel free to adjust the spice rub to your liking. You can add a bit of chili powder for extra heat or smoked paprika for a smoky flavor.
• Storage: Leftover salsa and guacamole can be stored in airtight containers in the refrigerator for up to 2 days.

Recipe Details

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Cooking Method: Grilling

Grilled Scallops with Mango Salsa and Tomatillo Guacamole

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Kate Donahue
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

Print Recipe

Pin Recipe

Description

Summery grilled scallops get a vibrant boost from fresh mango salsa and creamy tomatillo guacamole. A simple yet elegant seafood dish.

---

Ingredients

Units USM Scale 1x2x3x

• 12 jumbo scallops
• 1 tbsp homemade spice rub
• 4 cups (720 g) prepared jasmine rice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup (165 g) diced mango
• 1 cup (180 g) diced tomato
• 1/4 cup (40 g) diced red onion
• 2 tbsp (8 g) chopped fresh cilantro
• 1 tbsp (15 ml) lime juice
• 1 tsp lime zest
• Salt
• 6 tomatillos (300 g), coarsely chopped
• 1 ripe avocado
• 1/2 cup (20 g) fresh cilantro
• 2 tbsp (20 g) diced red onion
• 3 cloves garlic, minced

---

Instructions

1. Prepare the Mango Salsa
2. In a medium bowl, gently toss together the diced mango, diced tomato, diced red onion, and chopped fresh cilantro.
3. Add the lime juice and lime zest.
4. Season lightly with salt to taste. Set aside.
5. Prepare the Tomatillo Guacamole
6. In a blender or food processor, blend together the coarsely chopped tomatillos, ripe avocado, fresh cilantro, lime juice, diced red onion, minced garlic, salt, and black pepper.
7. Blend until smooth. Set aside.
8. Prepare the Scallops
9. Prepare the Spice Rub
10. In a small bowl, mix together the garlic powder, onion powder, dried oregano, ground cumin, ground turmeric, paprika, salt, and black pepper to make the homemade spice rub.
11. Prepare the Grill
12. Preheat the grill to medium-high heat.
13. Season the Scallops
14. Thread the scallops onto skewers. Blot the scallops dry with a paper towel.
15. Season both sides of the scallops generously with the homemade spice rub.
16. Grill the Scallops
17. Place the scallops on the preheated grill. Grill for 3 minutes, then slide a thin spatula under the scallops and turn them over.
18. Grill for another 2-3 minutes, just until cooked through.
19. Serve the Dish
20. Remove the scallops from the grill and from the skewers.
21. Serve the scallops immediately with jasmine rice, mango salsa, and tomatillo guacamole.

Notes

• For perfectly seared scallops, ensure they are completely dry before grilling. Excess moisture will cause them to steam instead of sear.
• Tomatillo Guacamole can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
• If you don’t have fresh mango, you can substitute with 1 cup of canned mango, drained well.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Latin American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 15
• Sodium: 400
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 18
• Carbohydrates: 40
• Fiber: 5
• Protein: 30
• Cholesterol: 150

If You Liked This Recipe, You’ll Love These

• Crispy Salmon Cakes with Homemade Remoulade Sauce
• Panko and Onion Crusted Yellowtail with Mango Salsa
• Charcoal Grilled Seafood and Saffron Rice