Prepare to embark on a culinary journey that will transform your dinner table into a gourmet Mexican-inspired paradise! This mouthwatering recipe combines succulent grilled scallops with a vibrant tomato mango salsa and a creamy tomatillo guacamole that will make your taste buds dance with excitement. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this dish promises to be a showstopper that's surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb scallops
- 1 cup cherry tomatoes, diced
- 1 mango, diced
- 1/4 cup cilantro, chopped
- 2 tomatillos, husked and diced
- 1 avocado
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the scallops under cold water and pat them dry with paper towels. This helps to remove excess moisture, ensuring a good sear when grilled.
- In a mixing bowl, combine the diced cherry tomatoes, diced mango, and chopped cilantro. Squeeze the juice of half a lime over the mixture and season with salt and pepper to taste. Stir gently to combine and set aside to allow the flavors to meld.
- For the tomatillo guacamole, start by removing the husks from the tomatillos and rinsing them under cold water. Dice the tomatillos and place them in a bowl. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the tomatillos.
- Add the juice of the remaining lime to the avocado and tomatillo mixture. Mash everything together with a fork until you reach your desired consistency, whether chunky or smooth. Season with salt and pepper to taste.
- Preheat your grill or grill pan over medium-high heat. While it’s heating, season the scallops with salt and pepper on both sides.
- Once the grill is hot, place the scallops on the grill. Cook for about 2-3 minutes on each side, or until they are opaque and have nice grill marks. Be careful not to overcook them, as scallops can become tough if grilled for too long.
- While the scallops are grilling, give the tomato mango salsa a gentle stir to re-combine any ingredients that may have settled.
- Once the scallops are cooked, remove them from the grill and let them rest for a minute.
- To serve, place a generous scoop of tomatillo guacamole on each plate. Top with grilled scallops and a spoonful of the tomato mango salsa. Garnish with additional cilantro if desired.
- Enjoy your delicious grilled scallops with fresh tomato mango salsa and tomatillo guacamole!
Tips
- Pat scallops completely dry before grilling to achieve a perfect golden-brown sear
- Use high heat but cook scallops quickly - they only need 2-3 minutes per side
- Choose fresh, high-quality sea scallops for the best flavor and texture
- Let scallops come to room temperature before grilling for more even cooking
- Don't overcrowd the grill pan to ensure each scallop gets proper caramelization
- Use a timer to prevent overcooking - scallops go from perfect to rubbery very quickly
- Fresh cilantro and lime are key to bringing brightness to this dish, so don't skimp on these ingredients
- If you don't have a grill, a hot cast-iron skillet works perfectly as an alternative
Nutrition Facts
Calories: 398kcal
Carbohydrates: g
Protein: 28g
Fat: g
Saturated Fat: g
Cholesterol: 140mg
