Mango Avocado Salsa and Scallop Zucchini Boats
Serves 415 mins prep10 mins cook
A delightful combination of mango avocado salsa served in steamed zucchini boats with seared scallops, perfect for a healthy lunch or dinner. This dish is fresh, flavorful, and easy to prepare, making it an excellent choice for taco night or meal prep.
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What you need
Instructions
1: Chop the avocados and mangos, and mix with chopped tomatoes, red onion, cilantro, lime juice, minced jalapeño, coconut aminos, salt, and pepper to make the salsa. 2: For the scallops, thaw and pat dry, then season with salt and chipotle powder. 3: Heat coconut oil in a cast iron skillet on medium high heat and sear the scallops for 1.5 minutes on each side. 4: Don't crowd the scallops in the pan for a nice sear. 5: Once cooked, remove from heat and brush with chipotle hot sauce and squeeze lime over them. 6: Scoop out the flesh from steamed zucchini and stuff with the mango avocado salsa and cooked scallops.View original recipe