Scallops with Mango Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
170
protein 
20 g
sodium 
355 mg
carbohydrates 
15 g
fat 
3 g
fiber  
2 g
cholesterol 
37 mg
Servings 
6
Ingredients 

Mango Salsa
1 med mango, skinned and chopped, about 4 ounces
1 med tomato, chopped, about 4 ounces
½ sm red onion, chopped, about 2 ounces
½ med red bell pepper, chopped, about 3 ounces
1 jalapeño pepper, minced
2 Tbsp white balsamic vinegar or white wine vinegar
1 Tbsp minced garlic
1 Tbsp cane sugar
½ tsp sea salt
1 Tbsp chopped, fresh cilantro

18 lg scallops
¼ tsp sea salt
¼ tsp freshly ground black pepper

Instructions 
  1. In a medium bowl, combine all ingredients for mango salsa and mix well. Set aside.
  2. Preheat grill or broiler.
  3. Sprinkle scallops with salt and pepper, and grill or broil for 2 to 3 minutes, or until cooked through. Serve 3 large scallops topped with 2 tablespoons mango salsa.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.