Scallop Brochettes With Mango-Tarragon Salsa

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped fresh tarragon
		= (or 2 tspns dried tarragon)
1 1/2 tablespoons	22ml	Fresh lime juice
1 teaspoon	5ml	Grated lime peel
2/3 cup	97g / 3.4oz	Diced peeled mango
1/3 cup	48g / 1.7oz	Diced red bell pepper
1/3 cup	20g / 0.7oz	Diced sweet onion - (such as
		Vidalia or Maui)
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Sea scallops

Recipe Instructions

Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Transfer 1 tablespoon dressing to small bowl and reserve. Mix mango, bell pepper and onion into remaining dressing in medium bowl; season salsa to taste with salt and pepper.

Thread scallops on 2 skewers. Brush reserved 1 tablespoon dressing over scallops; sprinkle with salt and pepper. Grill scallops until just opaque in center, about 3 minutes per side. Transfer scallops to plates. Spoon salsa alongside.

This recipe yields 2 servings; can be doubled.

Source:
Bon Appetit, July 1999

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