Page 213 - 28_Days_of_Clean_Eating.sanet.cd

Grilled Scallops with Mango

Gluten-Free
Salsa and Grilled Zucchini
Dairy-Free

Tropical mango salsa pairs well with sweet grilled scallops. It also
makes a beautiful and colorful dish when you add the zucchini.
The salsa can be made ahead for this dish, or served with Baked
Tortilla Chips (page 133) as an appetizer or snack. Store the salsa
in the refrigerator in an airtight container for up to 3 days. You
might want to serve this dish with steamed brown rice.

Cooking Tip: Mangos can sometimes be difcult to peel and chop.
Before peeling, try removing the egg-shaped pit with a sharp knife.
Start at the stem end and follow the curved shape of the seed. Score
the flesh with a knife and carefully slice it away from the pit.

For the salsa: For the scallops:
1 mango, peeled and 1½ pounds sea scallops, rinsed
finely chopped and patted dry
1 avocado, finely chopped 2 tablespoons coconut oil
1 jalapeño pepper, seeded ½ teaspoon salt
and minced ½ teaspoon freshly ground
¹⁄ cup finely chopped black pepper
³
red onion For the zucchini:
1 tablespoon lime juice 2 medium zucchini,
¹⁄ cup chopped fresh cilantro cut lengthwise into
³
¼ teaspoon salt ¼-inch-thick strips
¼ teaspoon freshly ground 1 tablespoon coconut oil
black pepper ½ teaspoon salt
½ teaspoon freshly ground
black pepper

To make the salsa:
In a medium bowl, stir together the mango, avocado, jalapeño, red
onion, lime juice, cilantro, salt, and pepper. Set aside.

To make the scallops:

212 28 Days of Clean Eating