Print
Email
Add a photoServings: 1
Ingredients
- 1 Tbsp. Extra virgin olive oil, plus some for grilling
- 1 lrg Spanish onion, peeled and minced
- 1 tsp Paprika
- 3 x Vine ripe tomatoes, peeled, seeded, and minced
- Â Â Salt and pepper
- 2 tsp Warm sauce, Jamaican style
- 1/2 lb Dry sea scallops
- 1 x Ripe mango
- 4 med Size wood skewers, soaked in water
- 1 bn Fresh cilantro
Directions
- In a saucepan, heat 1 Tbsp. of extra virgin olive oil. Add in onions and paprika cook till caramelized. Add in tomato and simmer for 10 to 15 min. Season with salt and pepper to taste. Let sauce cold. Puree in a blender till smooth.
- Add in warm sauce and set aside. Clean sea scallops by removing the small muscle attached. Peel the ripe mango and cut into 1/2-inch cubes. Place one piece of mango and one scallop on skewer. Season with salt and pepper.
- Lightly coat ingredients with oil and grill till scallop is medium rare.
- Garnish with sauce and fresh cilantro.
- Yield: 4 servings
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 532g | |
| Calories 476 | |
| Calories from Fat 142 | 30% |
| Total Fat 16.05g | 20% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 423mg | 18% |
| Potassium 1247mg | 36% |
| Total Carbs 44.22g | 12% |
| Dietary Fiber 5.8g | 19% |
| Sugars 27.1g | 18% |
| Protein 40.77g | 65% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
