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Shellfish Medley with Mango Mustard Salsa

Ingredients

Shellfish

4 pieces large sea scallops
4 pieces jumbo shrimp
1 piece lobster tail

Mango Mustard Salsa

2 mangoes, peeled and 1/4 inch diced
1/2 c scallions, greens only sliced on the bias
1 red bell pepper, 1/4 inch diced
2T Dijon mustard
1t black mustard seeds
2T white wine vinegar
2T mustard oil
2T chopped cilantro
Juice from 2 limes
1 jalapeno, seeded and diced

Preparation

Shellfish

When cooking fish and other seafood, make sure the grill is very hot. It is also good to lightly spray the grill with a cooking spray or lightly rub the grates with olive oil. Next, season the shellfish with salt and pepper and place them on the medium-hot grill. Cook the scallops for 4-5 minutes, and the shrimp until they turn red (about 4-5 minutes.) The lobster tail will need to cook for about 5 minutes, or until it turns red.

Mango Mustard Salsa

Combine all ingredients into a bowl. Remove the shellfish from the grill and spoon Mango Salsa over shellfish.

*Recipe and image courtesy of Healthination.com.*