Char grilled scallops with mango avocado chimmichuri and veg

Grilled scallops rule.


  1. 10 medium/Iarge scallops
  2. 1 red bell pepper
  3. 1 hot banana pepper
  4. 12 Cherry tomatoes
  5. 1 mango
  6. 1 avocado
  7. 2 scallions
  8. 4 green onions
  9. Cilantro
  10. Parsley
  11. Olive oil
  12. 2 Lemons
  13. Salt
  14. Pepper
  15. 2 cloves garlic
  16. Chili powder


  1. Get your charcoal grill hot. Split the grill half direct high heat, half indirect. As grill heats, dice all peppers, tomatoes and 1 scallion. Drizzle in olive oil salt and pepper. Set aside.

  2. Drizzle scallops with salt, pepper, oil and a squeeze of lemon. Set aside.

  3. Place diced veggies in a grill wok over direct heat. Get a good chat then move to indirect and cover.

  4. Place green onions, garlic, 1 sccalion remaining lemon juice, 3tbl olive oil, large handful of parsley, small handful of cilantro a pinch of salt and pepper in a food processor. Blend. Add more lemon juice and oil to get to the consistency you like. Place in bowl and refrigerate until serving.

  5. Dice mango and avocado along with a pinch of cilantro and a dash of chili powder. Place in bowl and set aside.

  6. Grill scallops! 2 minutes each side HIGH, like piping hot heat.

  7. Plate scallops on peppers, chimmichuri on scallops I serve the mango on the side but it tastes best all mixed up. Also served with a side of (canned) black bean soup. Enjoy.

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