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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 604 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 avocado
  • 2 heads butter (Boston) lettuce
  • ⅔ cup cashews, roasted unsalted
  • 1 small bunch cilantro
  • 2 cloves garlic
  • 2 limes
  • 2 mangoes
  • 2 red bell peppers
  • 1 ½ lb sea scallops
  • black pepper
  • extra virgin olive oil
  • honey
  • salt

Instructions

  1. If using wooden skewers, place 8-12 skewers in a shallow dish of water to soak until you are ready to use them.
  2. Wash and dry the fresh produce.
    • 2 limes
    • 1 small bunch cilantro
    • 2 mangoes
    • 2 red bell peppers
    • 2 heads butter (Boston) lettuce
    • 1 avocado
  3. Juice limes into a blender.
  4. Shave cilantro leaves off the stems; discard stems. Add leaves to the blender with the lime juice.
  5. Peel and roughly chop garlic. Add to the blender along with oil, honey, salt, and pepper. Blend on high until smooth; set dressing aside.
    • 2 cloves garlic
    • 3 tbsp extra virgin olive oil
    • 4 tsp honey
    • ½ tsp salt
    • ¼ tsp black pepper
  6. Peel mangos and slice flesh away from the pit, starting with the flat sides; medium dice. Transfer to a large bowl.
  7. Trim, seed, and cut bell peppers into thin matchsticks. Add to the bowl with the mango.
  8. Chop or tear lettuce leaves into bite-sized pieces. Add to the bowl.
  9. Halve and pit avocado; scoop out with a spoon and medium dice the flesh. Add to the bowl and toss to combine the salad.
  10. Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
  11. Meanwhile, pat scallops dry with paper towels and thread onto the skewers so that they lie flat; place on a plate. Drizzle with oil and season with salt and pepper on both sides. (Alternatively, you can cook the scallops directly on the grill pan without using skewers.)
    • 1 ½ lb sea scallops
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  12. Once the grill pan is hot, working in batches if necessary, add skewers and cook, flipping once, until scallops are lightly charred and cooked through, about 5 minutes. Remove to a clean plate.
  13. To serve, divide salad between plates; top with cashews and grilled scallops. Drizzle with dressing and enjoy!
    • ⅔ cup cashews, roasted unsalted

Nutrition per Serving

Calories
604
Fat
32g
Net Carbs
47g
Protein
29g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grill pan, outdoor grill, or skillet
  • hand or regular blender
  • measuring cups
  • measuring spoons
  • metal or wooden skewers (optional)
  • mixing bowls
  • tongs
  • vegetable peeler