2 lbs large scallops
2 tsp vegetable oil
salt and freshly ground pepper
FOR THE SAUCE
1 large, ripe mango, peeled and cubed
1 tbsp ginger root, peeled and grated
2 cloves garlic, roughly chopped
2 tbsp rice vinegar
2 tbsp canola oil
1/2 tsp Asian chilli sauce
cilantro or mint leaves, for garnish
- Rinse scallops, pat dry with paper towels and remove the side “muscle” if attached. Toss the scallops with 2 teaspoons vegetable oil and salt and pepper in a medium bowl. Set aside.
- In a blender or food processor, puree the mango, ginger root, garlic and rice vinegar. Add canola oil and chilli sauce and blend together. Add salt and pepper as well as rice vinegar to taste.
- Flip your cooking grids to the groove side then preheat your barbecue to MEDIUM, grill the scallops quickly, about 3 minutes per side. Use a thermometer to check the perfect doneness since scallops have such a narrow band for success, too cold or too hot can ruin your dining experience. Aim for the perfect doneness of 130°F (54°C). Drizzle a little Mango Sauce into individual martini glasses, then add 2 scallops and drizzle with more Mango Sauce. Garnish with a sprig of fresh cilantro or mint.