Grilled Scallops with Mango Salsa

Spring has definitely sprung, and with that comes my love for all things grilled, including scallops on skewers. This time, I rubbed them with a homemade spice mix and served with fresh mango salsa. The most time-consuming part was the salsa and even that was simple: just chop up a few fresh veggies/fruits and mix together. Add some red rice, and you've got a perfect weeknight meal!

Just realized that this totally looks like a bikini bottom. You can't unsee it.

Grilled Scallops with Mango Salsa
adapted from Lovestoeat

Spice Mix:
3/4 tsp salt
3/4 tsp chipotle chile powder
1/2 tsp cumin
1/2 tsp curry powder
1/8 tsp cayenne
pinch cinnamon

Mango Salsa:
2 medium tomatoes, seeded and chopped
1 mango, peeled and chopped (genius technique for peeling mangos HERE)
1/2 white onion, chopped
1 jalepeno, seeded and chopped
1/2 cup fresh cilantro leaves, minced
juice of 1 lime
salt and pepper to taste

1.5 lb sea scallops, rinsed and patted dry
skewers, soaked in water

Combine all the salsa ingredients and season to taste. Refrigerate until ready to eat.

Get your rice going, if you're making it.

Meanwhile, rub the scallops with the spice mix. Turn your grill onto high heat (or have your charcoal grill ready to go). While the grill is heating, skewer the scallops so that the skewers go through the sides, not the top.

Grill the scallops on high heat, about 3-4 minutes per side, until just translucent in the middle. Serve immediately with the mango salsa and rice.