Recipe of Homemade Char grilled scallops with mango avocado chimmichuri and veg

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, char grilled scallops with mango avocado chimmichuri and veg. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Char grilled scallops with mango avocado chimmichuri and veg is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Char grilled scallops with mango avocado chimmichuri and veg is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook char grilled scallops with mango avocado chimmichuri and veg using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Char grilled scallops with mango avocado chimmichuri and veg:

1. Make ready 10 medium/Iarge scallops
2. Make ready 1 red bell pepper
3. Prepare 1 hot banana pepper
4. Take 12 Cherry tomatoes
5. Make ready 1 mango
6. Take 1 avocado
7. Prepare 2 scallions
8. Make ready 4 green onions
9. Get Cilantro
10. Get Parsley
11. Prepare Olive oil
12. Prepare 2 Lemons
13. Prepare Salt
14. Prepare Pepper
15. Take 2 cloves garlic
16. Make ready Chili powder

Steps to make Char grilled scallops with mango avocado chimmichuri and veg:

1. Get your charcoal grill hot. Split the grill half direct high heat, half indirect. As grill heats, dice all peppers, tomatoes and 1 scallion. Drizzle in olive oil salt and pepper. Set aside.
2. Drizzle scallops with salt, pepper, oil and a squeeze of lemon. Set aside.
3. Place diced veggies in a grill wok over direct heat. Get a good chat then move to indirect and cover.
4. Place green onions, garlic, 1 sccalion remaining lemon juice, 3tbl olive oil, large handful of parsley, small handful of cilantro a pinch of salt and pepper in a food processor. Blend. Add more lemon juice and oil to get to the consistency you like. Place in bowl and refrigerate until serving.
5. Dice mango and avocado along with a pinch of cilantro and a dash of chili powder. Place in bowl and set aside.
6. Grill scallops! 2 minutes each side HIGH, like piping hot heat.
7. Plate scallops on peppers, chimmichuri on scallops I serve the mango on the side but it tastes best all mixed up. Also served with a side of (canned) black bean soup. Enjoy.

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