Mango Scallop Skewers With Spinach Toss

Mango Scallop Skewers With Spinach Toss IMAGE Author: Canadian Living Credits: Mango Scallop Skewers With Spinach Toss IMAGE

The combination of sweet mango and buttery scallops makes this dish an easy dinnertime option.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2013

Ingredients

  • 24 frozen jumbo scallops thawed
  • 1 mango peeled, pitted and cut in sixteen 3/4-inch cubes
  • 2 tablespoons butter melted
  • 2 teaspoons mustard
Spinach Toss:
  • 6 cups baby spinach
  • 1 sweet red pepper julienned
  • 1/3 cup julienned peeled mango
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

Method

Alternately thread 3 scallops and 2 mango cubes onto each of 8 metal or soaked wooden skewers.

In small bowl, gradually whisk butter into mustard; brush half over 1 side of the skewers. Place, buttered side down, on greased grill over mediumhigh heat. Close lid and grill for 2 minutes. Brush with remaining butter mixture; turn and grill until scallops are opaque, about 2 minutes.

Spinach Toss : Meanwhile, combine spinach, red pepper, mango and red onion; arrange on platter. Whisk together oil, lemon juice, Dijon mustard, salt and pepper; drizzle over salad. Top with skewers.

Nutritional facts Per serving: about

  • Sodium 294 mg
  • Sugars 12 g
  • Protein 17 g
  • Calories 249.0
  • Total fat 14 g
  • Potassium 735 mg
  • Cholesterol 49 mg
  • Saturated fat 5 g
  • Total carbohydrate 16 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 53.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 62.0
  • Vitamin C 108.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mango Scallop Skewers With Spinach Toss

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