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Ringing in the new week with these MANGO AVOCADO SALSA and CHIPOTLE SCALLOP ZUCCHINI BOATS! Guys, these were SO GOOD! I made a BUNCH of this salsa for taco night this weekend and used the leftovers to make these for lunch yesterday. I used @marinadelreyfoods wild sea scallops, which come frozen and super convenient! I always choose WILD caught. Tastes better and better for your health and ecosystem. Side note: Marina Del Ray scallops are from a fishery in Iceland that works with the Icelandic marine research institute and tightly regulated… the cleanest product as a result! Slowly making my way into this week after a fun but tiring weekend! How was your weekend?
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Deets: steamed zucchini boats (scoop out the flesh and steam for about 5 minutes) **you could also bake or grill the zucchini. Stuff with mango avocado salsa and scallops.
1️⃣ Salsa: 2 ripe avocados chopped, 2 ripe mangos chopped, 1 cup chopped tomatoes, 1/3 cup chopped red onion, 1/3 cup cilantro chopped, juice from 1.5 limes, 1/2 jalapeño minced, 2 teaspoons coconut aminos, 1/2 teaspoon salt, 1/2 teaspoon pepper.
2️⃣ Scallops: @marinadelreyfoods wild sea scallops thawed and patted dry then seasoned with salt and chipotle powder. Seared in cast iron on medium high for 1.5 minutes per side in coconut oil. Be sure to not crowd the scallops so you get a nice sear. Remove and brush with some chipotle hot sauce for an extra kick. Squeeze a little lime over them at the end. •
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