How to Prepare Tasty Char grilled scallops with mango avocado chimmichuri and veg

Char grilled scallops with mango avocado chimmichuri and veg. Dice mango and avocado along with a pinch of cilantro and a dash of chili powder. Place in bowl and set aside. Plate scallops on peppers, chimmichuri on scallops I serve the mango on the side but it tastes best all mixed up.

Plate scallops on peppers, chimmichuri on scallops I serve the mango on the side but it tastes best all mixed up. Great recipe for Smoked pulled rabbit. Thought I'd be funny on Easter and smoke a few rabbits. You can cook Char grilled scallops with mango avocado chimmichuri and veg using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Char grilled scallops with mango avocado chimmichuri and veg

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

Get the grill nice and hot, while that's happening season the chicken with salt n peppa and a splash of vegetable oil. Indirect heat is the name of the game. As it cooks make the sauce. See great recipes for Pan seared halibut on coconut rice with mango habanero peach sauce and mango avocado salsa too!

Char grilled scallops with mango avocado chimmichuri and veg step by step

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..

Lightly coat the scallops with avocado oil (or high temperature cooking oil of choice), then sprinkle with sea salt and your preferred seasonings. Fire roasted vegetable tower, salad greens and smoked capsicum puree. Wild mushroom risotto, finished with truffle oil, parmesan and micro herbs. Marinated tofu steak, char-grilled and served on roasted chat potatoes, broccolini and baby carrots. Other vegetarian/vegan options available after correspondence with our head chef Get delivery from Mission + Market super-fast to your door.