Grilled Scallop Salad with Mango, Bell Pepper & Cilantro Vinaigrette

Directions

1. If using wooden skewers, soak 4–6 skewers in water while you prep.
2. Wash and dry all produce; peel and dice the mango and cut the red pepper into thin matchsticks, then tear the lettuce into bite-sized pieces and dice the avocado.
3. In a blender, combine the lime juice, cilantro leaves, garlic, olive oil, honey, salt, and pepper; blend on high until smooth and set the dressing aside.
4. In a medium bowl, add the mango, bell pepper, lettuce, and avocado; toss to combine.
5. Preheat a grill pan, outdoor grill, or skillet over medium-high heat. Thread scallops onto skewers if using, brush with oil, and season with salt and pepper on both sides.
6. Cook the scallops on the hot surface, turning once, until lightly charred and just cooked through, about 5 minutes total; remove to a clean plate.
7. Divide the salad onto plates, top with cashews and the grilled scallops, then drizzle with the cilantro-lime dressing and serve.