Zesty Grilled Scallops with a Mango & Arugula Salad

By ldelmas

Ingredients

• 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
• 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

Preparation

Step 1

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.