1 scallion, stem removed and diced into 1'' pieces
1/4 tsp kosher salt
1 mango, peeled and diced into 1/2'' pieces
5 oz arugula, washed and dried
1 red pepper, julienned
1/2 small red onion, thinly sliced
2 carrots, julienned
1/2 a seedless cucumber, diced
1 cup roasted and salted cashews, chopped
To prepare the scallops, combine all of the marinade ingredients in a medium-size ceramic or glass bowl. (Do not use metal.) Add the scallops and marinate in the refrigerator for 30-60 minutes.
Meanwhile, make the salad dressing. Combine all the ingredients in the bowl of a food processor and mix until blended. Pour the dressing into a leftover container and refrigerate until ready to use.
To prepare the salad, place the fruit and veggies in a large salad bowl. Drizzle the dressing over the salad and use tongs to evenly coat it.
To grill the scallops, preheat a grill (or grill pan) over medium-high heat. Remove the scallops from the marinade and grill approximately 3-4 minutes on each side. Serve immediately with the prepared mango salad.
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