Citrus Scallops with Avocado Mango Salsa
If you’re searching for a quick and healthy seafood recipe that screams summer, this Citrus Grilled Scallops with Avocado Mango Salsa has you covered. It’s light, bright, and packed with tropical flavor—making it the perfect dish for warm evenings, dinner parties, or a fresh weeknight dinner.
The scallops soak up a citrusy marinade made with fresh lime and orange juice, olive oil, a dash of chili powder, and a drizzle of honey. The result? A zesty-sweet flavor with a subtle heat that perfectly complements the natural richness of the scallops. Whether you grill them outdoors or sear them in a hot skillet, they come out golden, juicy, and full of flavor.
Fresh fruit is the best way to go to juice! Anytime you need juice as part of a sauce or marinade, use the OXO Good Grips 2 in 1 Citrus Juicer.
For getting into a fresh avocado and slicing, use the OXO Good Grip 3 in 1 Avocado Slicer as it makes it super easy!
Topping it off is a vibrant avocado mango salsa—a refreshing mix of diced mango, avocado, sweet red pepper, red onion, and cilantro, finished with a bright squeeze of lime. It adds color, crunch, and a fruity tang that balances the bold scallops and pairs beautifully with jasmine rice.
Not only is this dish packed with flavor, but it’s also naturally gluten-free, high in protein, and rich in heart-healthy fats from the avocado and olive oil. It’s a great option if you’re aiming for clean eating, pescatarian recipes, or simply adding more whole foods into your routine.
Serve it as a light entrée or double the batch for entertaining—either way, it’s guaranteed to impress and easy to love.
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Citrus Scallops with Avocado Mango Salsa
Equipment
- 1 Stove
- 1 Microwave
- 1 Fry Pan
- 1 Small Bowl
- 1 Hand Juicer
Ingredients
- 6 oz Scallops
- 2/3 cup Jasmine Rice
- 1/2 Orange
- 1/2 Lime
- 1/2 tsp Chili Powder
- 1 tsp Light Olive Oil
- Drizzle Wholesome Yum Keto Honey
Salsa
- 1/4 Mango
- 1/8 Avocado
- 1 mini Sweet Red Pepper
- 1/4 tbsp Red Onion diced
- 2 tsp Cilantro chopped
Instructions
- Juice your orange and lime then add chili powder. Whisk up and marinade your scallops for 30 minutes.
- While your scallops marinade, dice up your fruit and veggies and mix up to make your salsa.
- Cook your rice in the microwave then put into your serving bowl.
- Pan fry your scallops with the marinade on high for 2 minutes each side. Once you flip, cook until they start to brown.
- Add your salsa on top of your rice, then your scallops and a lime wedge. ENJOY!
