How to Make Ultimate Char grilled scallops with mango avocado chimmichuri and veg

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The ingredients needed to make Char grilled scallops with mango avocado chimmichuri and veg:

1. Take 10 medium/Iarge scallops
2. Make ready 1 red bell pepper
3. Take 1 hot banana pepper
4. Make ready 12 Cherry tomatoes
5. Make ready 1 mango
6. Make ready 1 avocado
7. Make ready 2 scallions
8. Take 4 green onions
9. Get Cilantro
10. Make ready Parsley
11. Prepare Olive oil
12. Make ready 2 Lemons
13. Prepare Salt
14. Make ready Pepper
15. Take 2 cloves garlic
16. Get Chili powder

In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice,. Divide the mango and avocado cubes evenly among the salad greens, scattering them on top. Add any pan juices from the scallops to the remaining vinaigrette, stir to mix, and then drizzle the vinaigrette on and around the scallops.

Instructions to make Char grilled scallops with mango avocado chimmichuri and veg:

1. Get your charcoal grill hot. Split the grill half direct high heat, half indirect. As grill heats, dice all peppers, tomatoes and 1 scallion. Drizzle in olive oil salt and pepper. Set aside.
2. Drizzle scallops with salt, pepper, oil and a squeeze of lemon. Set aside.
3. Place diced veggies in a grill wok over direct heat. Get a good chat then move to indirect and cover.
4. Place green onions, garlic, 1 sccalion remaining lemon juice, 3tbl olive oil, large handful of parsley, small handful of cilantro a pinch of salt and pepper in a food processor. Blend. Add more lemon juice and oil to get to the consistency you like. Place in bowl and refrigerate until serving.
5. Dice mango and avocado along with a pinch of cilantro and a dash of chili powder. Place in bowl and set aside.
6. Grill scallops! 2 minutes each side HIGH, like piping hot heat.
7. Plate scallops on peppers, chimmichuri on scallops I serve the mango on the side but it tastes best all mixed up. Also served with a side of (canned) black bean soup. Enjoy.

Divide the mango and avocado cubes evenly among the salad greens, scattering them on top. Add any pan juices from the scallops to the remaining vinaigrette, stir to mix, and then drizzle the vinaigrette on and around the scallops. Garnish the salads with the green onions and serve immediately. Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat.

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