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🍽️ Scallop Skewers with Tropical Fruit Salad

328 kcal · 30 min · 4 servings

Ingredients

• 8 scallops (kitchen-ready)
• 2 mangoes (ripe)
• 1 papaya (ripe)
• 1 red chili pepper
• 0.5 stalk lemongrass
• 4 stalks lemongrass (for skewers)
• 2 limes (juice)
• sunflower oil (cold-pressed)
• salt

Instructions

1. 1. Wash the lemongrass thoroughly and pat it dry with a kitchen towel.
2. 2. Trim the ends of four lemongrass stalks diagonally so that they taper to a point.
3. 3. Slice the half stalk into very fine rings.
4. 4. Peel the mangoes and cut the flesh away from the pit.
5. 5. Dice the mango flesh into small cubes.
6. 6. Peel the papaya and cut it in half lengthwise.
7. 7. Remove the seeds from the papaya.
8. 8. Dice the papaya flesh into small cubes as well.
9. 9. Cut the chili pepper in half lengthwise.
10. 10. Remove the seeds from the chili.
11. 11. Finely chop the chili.
12. 12. Mix the mango and papaya cubes with the chopped chili, lemongrass rings, salt, lime juice, and two tablespoons of oil.
13. 13. Let the fruit salad marinate for ten minutes.
14. 14. Lightly brush the scallops with a little oil.
15. 15. Thread two scallops onto each prepared lemongrass stalk.
16. 16. Preheat the grill (charcoal or electric).
17. 17. Place the skewers on the hot grill.
18. 18. Grill the skewers for two to three minutes on each side.
19. 19. Serve the warm fruit salad on plates or in empty scallop shells.

Nutrition per serving

• kcal: 328
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 38 g