Wood or metal skewers
Olive oil cooking spray
2 ripe mangos, peeled and chopped
1 cup fresh pineapple, chopped
1 small red bell pepper, seeded and chopped
1 jalepeno pepper, minced – optional
1 small red onion, chopped
juice of 1 large lime
2 tablespoons brown sugar
1 clove fresh pressed or minced garlic
1 to 2 tablespoons balsamic vinegar
1 teaspoon curry powder
2 pounds sea scallops
Salt and freshly ground black pepper
2 tablespoons of light butter, melted
1. Combine mangos and pineapple together with peppers, onions and all remaining ingredients except for scallops. Mix all ingredients together well and season with salt and pepper to taste. (A pinch of salt is all you should need.)
2. Blanch scallops in boiling water for 1 minute (otherwise they will stick to the grill). Drain scallops, pat dry then sprinkle them lightly with salt, pepper and a bit of garlic powder to taste.
3. (If using wooden skewers be sure and soak 1 to 4 hours in water to prevent skewers from burning.) Lightly spray grill with cooking spray. Thread scallops on skewers and grill them over a medium hot fire until they are golden brown outside and opaque throughout, about 2 to 3 minutes per side. Remove skewers from grill and brush each side lightly with melted butter.
4. To serve; make a bed of relish on each plate and place scallops on top. This dish is fantastic served with Couscous or Basmati rice lightly seasoned with chicken stock or base.
Yield 4 servings each at approximately 397 calories; 4 grams total fat; 1.6 saturated; 80 milligrams cholesterol; 52 grams carbohydrate; 4.7 grams dietary fiber; 40 grams protein; 464 milligrams sodium.
High fat version has 10 grams fat vs. 4 and and 450 calories vs. 397.
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