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Sweet taste Grilled Scallop-and-Mango Salad

Grilled Scallop-and-Mango Salad

1/4 teaspoon black pepper, divided a pair of tablespoons vegetable oil one pound bay scallops, drained twelve (6-inch) wood skewers one medium-size firm ripe mango, naked as a jaybird and sliced into one/2-inch-thick planks (about 1 cup) five ounces (about eight heads) very little Gem lettuce, separated into leaves (5 cups) one medium-size ripe avocado, turn over one/2-inch cubes (1/2 cup) 1 little radish, thinly sliced (1/3 cup)
How to build It
Step 1
Whisk along milk, mayonnaise, vino vinegar, tarragon, garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper during a little bowl. Slowly drizzle oil into mixture, whisking perpetually, till combined.

Step 2
Measure a pair of tablespoons of milk dressing into a medium bowl. (Reserve the remaining dressing for serving.) Add scallops to bowl, and toss to coat. steep at temperature ten minutes. Thread scallops onto skewers (about five per skewer). Discard marinade.


Step 3
Preheat a gas grill to high (450°F to 500°F). Place mango planks on oiled grates. Grill, uncovered, till slightly burn, one to a pair of minutes per aspect. take away mango from grill; turn over 1/2-inch cubes. Set aside. Re-oil grates; place scallop skewers on grill. Grill, uncovered, till burn, regarding one minute per aspect.

Step 4
Line a platter with lettuce. high with mango, avocado, radish, and scallop skewers. Sprinkle dish with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Drizzle with reserved dressing, and serve instantly.

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