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Grilled Scallops with Mango Salsa and Tomatillo Guacamole

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5 from 1 review

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

Description

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

Ingredients

Units Scale
  • 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

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Find it online: https://honestcooking.com/grilled-scallops-with-tomato-mango-salsa-and-tomatillo-guacamole/