Lunch / Dinner
Mojito Scallops with Mango Salsa
Harbor the spirit of Havana with this light-tasting menu as you bring a taste of the Caribbean to your dinner table. The spirited flavors of Cuban cuisine are front and center on your table with this light but filling menu.
Soak tender scallops in a mojito-inspired marinade of rum, sugar, mint, and lime. Don’t let it marinate too long, though, or the succulent scallops will be cooked in the acidic lime mixture and will quickly turn tough on the grill. Meanwhile, infuse the fresh mango salsa with a similar tropical cocktail of its own and just a hint of spicy heat from jalapeño.
Ingredients
FOR THE SCALLOPS, WHISK:
FOR THE SALSA, COMBINE:
Test Kitchen Tip
If large sea scallops aren’t available, smaller bay scallops can be substituted — just plan on four or five scallops per serving instead of three. If using bay scallops, skewer them so they don’t fall through the grill.
Instructions
For the scallops, whisk together rum, sugar, mint, and lime juice. Add scallops and marinate 20 minutes.
For the salsa, combine mango, cucumber, onion, jalapeño, 3 Tbsp. mint, cilantro, 3 Tbsp. lime juice, 3 Tbsp. rum, and zest.
Preheat grill to medium-high. Brush grill grate with oil.
Grill scallops, uncovered, until cooked through, about 2 minutes per side; discard marinade. Serve scallops with mango salsa.
To tenderize the scallops, soak them in an alcohol marinade. The alcohol will evaporate on the grill.
To cube, slice the mango in half. Cut a crosshatch pattern in the flesh, then invert it and slice pieces off.
If making the salsa ahead, wait to add the fresh mint and cilantro until right before serving it.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 127
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 15mg 5%
Sodium 75mg 3%
Carbs 14g 4%
Fiber 1g 4%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.