Grilled Scallops with Vegetable and Mango Salad

Rinse and pat dry all the vegetables. Cut the cabbage into strips. Halve the cucumber lengthwise, remove seeds, and cut into thin slices. Also halve and remove seeds from the bell pepper, and cut into strips. Peel the mango, cut the flesh away from the core and dice. Cut the avocado in half, remove the core, and scoop out the flesh with a spoon, then roughly chop. Rinse the sprouts and roughly chop.

Halve the lime and cut into slices. Rinse the scallops and pat dry. Alternately stick the lime slices and scallops on wooden skewers. In a hot grill pan, melt the butter and fry the kebabs until golden brown on both sides. Season with salt and pepper.