Grilled Sea Scallops with
Mango and Tomato Salad
American Pride Seafoods
Olive oil
8 American Pride all-natural, dry,
Grade A sea scallops
1 tablespoon kosher salt
1 tablespoon ground black pepper
SALAD
4 mangoes, cut into small dice
2 yellow tomatoes, cut into wedges
2 roasted red tomatoes, drained
and chopped
1 red onion, cut into thin strips
DRESSING
1/2 cup red wine vinegar
Juice of 1 lime
2 garlic cloves, minced
2 tablespoons chopped
fresh cilantro
2 teaspoons sugar
1 cup Spanish extra-virgin olive oil
Preheat grill to medium-high. Clean the grill with a brush and oil it to
prevent sticking.
To prepare the salad, combine mangoes, tomatoes and onion in a bowl.
To prepare the dressing, combine vinegar, lime juice, garlic, cilantro and
sugar in a bowl. Whisk until the sugar is dissolved. Slowly drizzle olive oil
into the vinegar, whisking continuously.
Toss half of the dressing with the salad and refrigerate. Set aside the
remaining dressing.
Toss scallops in olive oil to coat and sprinkle with salt and pepper. Grill for
3-4 minutes per side, or until cooked to taste.
To serve, add half of the remaining dressing to the salad and toss to mix.
Arrange the grilled scallops on top and drizzle with dressing. Makes 4 servings.
