Scallop Brochettes with Mango-Tarragon Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Pecan-studded rice pilaf and sautéed pattypan squash are great with the scallops, and lemon pound cake with sugared berries tops off the meal nicely. Ingredients:
2 tablespoons olive oil |
2 tablespoons chopped fresh tarragon or 2 teaspoons dried |
1 1/2 tablespoons fresh lime juice |
1 teaspoon grated lime peel |
2/3 cup diced peeled mango |
1/3 cup diced red bell pepper |
1/3 cup diced sweet onion (such as vidalia or maui) |
12 sea scallops |
Directions:
1. Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Transfer 1 tablespoon dressing to small bowl and reserve. Mix mango, bell pepper and onion into remaining dressing in medium bowl; season salsa to taste with salt and pepper.
2. Thread scallops on 2 skewers. Brush reserved 1 tablespoon dressing over scallops; sprinkle with salt and pepper. Grill scallops until just opaque in center, about 3 minutes per side. Transfer scallops to plates. Spoon salsa alongside.
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