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Ingredients
Scallop Skewers with Tropical Fruit Salad
- Ingredients
- 8 Scallop (ready to cook, trimmed of muscle)
- 2 ripe Mangoes
- 1 ripe Papaya
- 1 red chili pepper
- ½ sprig Lemongrass
- 4 sprigs Lemongrass (to be used as skewers)
- 2 Limes (juiced)
- cold-pressed sunflower oil
- salt
Rinse and pat dry the lemon grass. Cut 4 stalks at the ends diagonally so that they are pointed. Cut the half stalk into thin rings.
Peel the mango, cut the flesh from the pit, and dice. Peel the papaya, cut in half, remove seeds, and dice. Halve the chile pepper lengthways, remove the seeds and ribs if desired, and finely chop.
Mix the diced fruit with the chile pepper, lemongrass rings, salt, lime juice and 2 tablespoons of oil. Let stand for 10 minutes.
Rinse the scallops and pat dry. Brush with a little oil and skewer 2 scallops on each stalk of lemongrass. Grill the skewers over medium-high (charcoal or electric) heat for 2 to 3 minutes on both sides. Arrange the fruit salad on serving plates and top each with a skewer. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |