Makes 4 servings
- 12 ounces scallops
- cup olive oil
- 3 ounces lemon juice
- 2 mangos (or 1 cup frozen mango)
- 4 medium red bell peppers
Pre-heat oven to 300 degrees.
Wash, dry, and remove the seeds of the bell peppers. Cut in half and place them pulp side down on a cookie sheet. Brush with olive oil and bake for 60 minutes until soft.
Marinate the scallops in the lemon juice and 1 tablespoon olive oil for 45 minutes.
If using fresh mango, peel and cube into large rectangles.
Prepare the hot grill.
Alternate the scallops and the mango pieces on 4 skewers. Reserve the marinade. Place the skewers on high heat for about 6 minutes, turning every 2 minutes and basting with the marinade.
Place the roasted peppers along with the skin, remaining olive oil in a food processor. Pulse for 60 seconds or until smooth.
Nutritional information per serving: 231 calories, 15 g fat, 2 g saturated fat, 20 g cholesterol, 337 mg sodium, 15 g carbohydrates, 2 g fiber, 11 g protein.