Ingredients
- 12 jumbo scallops
- 1 tablespoon Badia Complete Seasoning
- 4 cups prepared Jasmine rice
For Salsa:
- 1 cup diced mango
- 1 cup diced tomato
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- salt, to taste
For Guacamole:
- 6 tomatillos, coarsely chopped
- 1 ripe avocado
- ½ cup fresh cilantro
- 1 teaspoon Badia Complete Seasoning
- 1 tablespoon lime juice
- 2 tablespoons diced red onion
- 3 cloves garlic, minced
Instructions
Prepare Salsa:
- In a medium bowl, gently toss together mangoes, tomatoes, red onion, cilantro, lime juice and lime zest. Season lightly with salt to taste. Set aside.
Prepare Guacamole:
- In a blender or food processor, blend together tomatillos, avocado, cilantro, Badia Complete Seasoning, lime juice, red onion and garlic until smooth. Set aside.
- Heat grill. Place scallops on skewers. Blot scallops dry and season both sides with Badia Complete Seasoning right before placing on grill. Grill 3 minutes then slide a thin spatula under scallops and turn over. Grill another 2-3 minutes just until cooked through.
- Remove from grill. Remove scallops from skewers. Serve scallops immediately with jasmine rice tomato mango salsa and tomatillo guacamole.
