🥗 Grilled Scallops with Mango and Vegetable Salad

Name: Grilled Scallops with Mango and Vegetable Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Napa cabbage; 0.5 cucumber; 1 red bell pepper; 1 ripe mango; 1 ripe avocado; 200 g sprouts (e.g. soybean sprouts, radish sprouts, beetroot sprouts, onion sprouts); 2 untreated limes; 24 scallops; 30 g butter; salt; pepper (from the mill); 4 tbsp germ oil; 2 tbsp white wine vinegar

571 kcal · 30 min · 4 servings

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Ingredients

1 Napa cabbage
0.5 cucumber
1 red bell pepper
1 ripe mango
1 ripe avocado
200 g sprouts (e.g. soybean sprouts, radish sprouts, beetroot sprouts, onion sprouts)
2 untreated limes
24 scallops
30 g butter
salt
pepper (from the mill)
4 tbsp germ oil
2 tbsp white wine vinegar

Instructions

1. Wash the vegetables under running water.
2. Remove the tough stems from the cabbage and slice the leaves into thin strips.
3. Cut the cucumber in half lengthwise.
4. Slice the cucumber halves into paper-thin rounds.
5. Cut the bell pepper in half lengthwise.
6. Remove the seeds and white pith from the bell pepper.
7. Cut the bell pepper into thin strips.
8. Peel the mango.
9. Slice the mango flesh away from the pit.
10. Dice the mango flesh into small cubes.
11. Cut the avocado in half lengthwise.
12. Twist the avocado pit out carefully.
13. Dice the avocado flesh while it is still in the shell.
14. Gently push the avocado cubes out of the shell.
15. Rinse the sprouts briefly.
16. Cut the limes in half.
17. Slice the lime halves into thin rounds.
18. Wash the scallops.
19. Pat the scallops dry with a kitchen towel.
20. Thread one scallop and one lime slice alternately onto a wooden skewer.
21. Heat a grill pan.
22. Melt the butter in the hot grill pan.
23. Place the skewers in the pan.
24. Fry the skewers on both sides until golden brown.
25. Season the scallops with salt.
26. Season the scallops with pepper.
27. Put all prepared salad ingredients into a large bowl.
28. Mix the ingredients with the oil.
29. Mix the ingredients with the vinegar.
30. Season the salad with salt to taste.
31. Season the salad with pepper to taste.
32. Serve the salad onto the plates.
33. Place two scallop skewers on each plate.
34. Serve the dish immediately.

Nutrition per serving

kcal: 571
Protein: 40 g · Fett/Fat: 27 g · Carbs: 39 g