Zesty Grilled Scallops with a Mango & Arugula Salad
Zesty Grilled Scallops with a Mango & Arugula Salad
Zesty Grilled Scallops with a Mango & Arugula Salad
Zesty Grilled Scallops with a Mango & Arugula Salad

Zesty Grilled Scallops with a Mango & Arugula Salad

David Venable

Not in the mood for a heavy burger? Grilled scallops are satisfying, yet light. And, they’re perfect with this refreshing salad.

Scallops

  • 2 Tbsp vegetable oil
  • 2 tsp sesame oil
  • 6 Tbsp coconut milk
  • 2 Tbsp lime juice
  • 2 Tbsp orange juice
  • 2 Tbsp pineapple juice
  • 1-1/2 tsp Thai fish sauce
  • 2 Tbsp rice wine vinegar
  • 2 scallions, stem removed and chopped
  • 3/4 tsp ginger, minced
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh cilantro, chopped
  • 1/8 tsp crushed red pepper
  • 1/2 tsp sugar
  • 2 lbs sea scallops, muscles removed

Directions

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.

Salad Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1/4 cup sweet red chili sauce
  • 4 large fresh basil leaves
  • 1/4 cup cilantro leaves
  • 2 tsp lime juice
  • 2 tsp coconut milk
  • 2 tsp rice wine vinegar
  • 2 tsp minced ginger
  • 2 tsp Thai fish sauce
  • 1 scallion, stem removed and diced into 1" pieces
  • 1/4 tsp kosher salt

Salad

  • 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

Cook's Notes

If using a gas or charcoal grill, it’s of the utmost importance to thoroughly grease the grates, as scallops are notoriously “sticky.” Coat a paper towel with oil and use tongs to rub the towel over the grates. Then, just toss the towel in the trash when you’re done. Easy!

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