Mango Scallop Skewers With Spinach Toss

Hands-on time: 15 minutes Total time: 15 minutes Makes: 4 servings

The combination of sweet mango and buttery scallops makes this dish an easy dinnertime option.

24 frozen jumbo scallops, thawed 1 mango, peeled, pitted and cut in

sixteen ¾-inch (2 cm) cubes 2 tbsp butter, melted 2 tsp mustard

SPINACH TOSS:

6 cups baby spinach 1 sweet red pepper, julienned

⅓ cup julienned peeled mango ¼ cup thinly sliced red onion 2 tbsp olive oil 2 tsp lemon juice 1 tsp Dijon mustard Pinch each salt and pepper

Alternately thread 3 scallops and 2 mango cubes onto each of 8 metal or soaked wooden skewers.

In small bowl, gradually whisk butter into mustard; brush half over 1 side of the skewers. Place, buttered side down, on greased grill over mediumhigh heat. Close lid and grill for 2 minutes. Brush with remaining butter mixture; turn and grill until scallops are opaque, about 2 minutes.

SPINACH TOSS: Meanwhile, combine spinach, red pepper, mango and red onion; arrange on platter. Whisk together oil, lemon juice, Dijon mustard, salt and pepper; drizzle over salad. Top with skewers.

PER SERVING: about 249 cal, 17 g pro, 14 g total fat (5 g sat. fat), 16 g carb (3 g dietary fibre, 12 g sugar), 49 mg chol, 294 mg sodium, 735 mg potassium. % RDI: 12% calcium, 25% iron, 62% vit A, 108% vit C, 53% folate.

CHANGE

IT UP Baked Mango Scallop Skewers With Spinach Toss On greased foil-lined baking sheet in 400° F (200°C) oven, bake skewers, turning once, until scallops are opaque, about 4 minutes.