Mango Scallop Skewers With Spinach Toss

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

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Prep time 15 minutes
Total time 15 minutes
Portion size 4

Ingredients
24 frozen jumbo scallops, thawed
1 mango, peeled, pitted and cut in sixteen 3/4-inch cubes
2 tbsp (30 mL) butter, melted
2 tsp (10 mL) mustard

Spinach Toss:6 cups (1.5 L) baby spinach
1 sweet red pepper, julienned
1/3 cup (75 mL) julienned peeled mango
1/4 cup (60 mL) thinly sliced red onion
2 tbsp (30 mL) olive oil
2 tsp (10 mL) lemon juice
1 tsp (5 mL) Dijon mustard1 pinch salt1 pinch pepper

　
Preparation
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.

Baked Mango Scallop Skewers With Spinach TossOn greased foil-lined baking sheet in 400°F (200°C) oven, bake skewers, turning once, until scallops are opaque, about 4 minutes.

Nutritional Information Per serving: about
cal 249 pro 17g total fat 14g sat. fat 5g
carb 16g dietaryfibre 3g sugar 12g chol 49mg
sodium 294mg potassium 735mg 
% RDI:
calcium 12 iron 25 vit A 62 vit C 108
folate 53
http://www.canadianliving.com/food/quick_and_easy/mango_scallop_skewers_with_spinach_toss.php