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Scallop and Mango Salad

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Makes 6 to 8 servings 1x

Time 25 to 30 minutes

Units Scale

Ingredients

  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon warm water
  • 1 tablespoon sugar
  • 2 ripe mangoes, peeled and flesh cut off the pit into 1-inch pieces
  • Grated zest of a lime
  • 1/2 cup packed fresh mint leaves
  • 1/2 cup packed fresh cilantro leaves
  • 1 1/2 pounds sea scallops, trimmed of any tough connective tissue
  • Olive oil for brushing the scallops
  • Salt and pepper
  • Lime wedges for serving

Instructions

  1. If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
  2. Make the dressing: Whisk the lime juice, fish sauce, vinegar, water, and sugar together in a small bowl until the sugar dissolves.
  3. Put the mango and lime zest in a medium bowl; toss with 1 tablespoon of the dressing. Put the mint and cilantro leaves in another bowl; toss with 2 tablespoons of the dressing.
  4. Pat the scallops dry with paper towels. Lightly brush them on both sides with oil and sprinkle with salt and pepper. Thread them onto skewers.
  5. Put the skewers on the grill directly over the fire. Close the lid and cook, turning once, until the scallops are golden brown in spots, 3 to 5 minutes per side. You want a good sear on the outside of the scallops, with the centers still ever so slightly translucent. Transfer the scallops to individual plates or a platter.
  6. Add the mango and herbs to the scallops, drizzle with the remainder of the dressing, and serve with lime wedges.

– Recipe from How to Grill Everything: Simple Recipes for Great Flame-Cooked Food