Scallop and Mango Skewers with Red Pepper Salsa

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.