Serves: 4
Total Calories: 455
Combine olive oil and Thai seasoning in a mixing bowl and whisk to blend. Add scallops and toss gently to coat well. Cover bowl with plastic wrap and refrigerate 3 hours.
Prepare charcoal grill. Strip leaves from rosemary sprigs to make “skewers” or substitute bamboo skewers. Thread scallops on skewers, dividing evenly. Grill 3 minutes on each side. (Alternatively, heat 2 teaspoons olive oil in a large skillet over high heat; add scallops and sauté 32 to 3 minutes on each side.) Place 1 skewer on each of 4 serving plates, spoon salsa onto other side of plate, and serve.
This Scallops with Mango Salsa recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.
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