Summer Party on a Plate: Grilled Sea Scallops, Guacamole, Mango Salsa, and Beets Orange Salad

Salad, Seafood Recipes, Vegetable Recipes

There are days when I get highly motivated. When they come, something like this materializes:

Party on a plate by Tiny Chili Pepper

Moved by a warm summer day with the perfect breeze, I went a little overboard with Wednesday’s dinner menu.  I wanted something light and colorful.  Grilled scallops, mango salsa, and guacamole immediately came to mind. But as I walked around the farmers market, I also got some beets (and a lot of other things!). I had never cooked beets before but I was curious about it.


When I got home, I realized that I forgot to get cilantro for my mango salsa and guacamole. So, I substituted with green onions, which worked out quite well for both dishes—though I still prefer using cilantro. For this version of my mango salsa, I chopped 10 cherry tomatoes, two garlic, four cayenne peppers, and three green onions in a food processor. I added a little bit of lime juice and salt to the salsa before I mixed it with the mango slices. I also cut more cherry tomatoes, each into four pieces, and added them to the mango salsa.


For the guacamole, I followed the recipe I wrote last year. The combination of creamy avocado with cumin, lime juice, salt, garlic, and onion made such a wonderful treat (cilantro would add a fantastic taste and aroma to it too). And it wasn’t hard to make at all! I like to have guacamole and mango salsa as side dishes for grilled fish as well.

Guacamole by Tiny Chili Pepper

For the sea scallops, I marinated them with extra virgin olive oil, lemon juice from one lemon, salt, and pepper. After 15 minutes, I threaded the scallops onto the skewers (which I have soaked in water for about 15 minutes prior to using). It’s much easier to grill scallops this way. Then, I grilled them for about three minutes on each side.

Grilled Sea Scallops by Tiny Chili Pepper

I saw a recipe called Perfect Roasted Beets with Orange Slices in a magazine and was intrigued by it. I basically followed the recipe but did not have sherry vinegar so I went without. The result? The orange slices and juice gave sweet taste to the dish. But the beets’ earthy flavor was definitely something for me to get used to. Let’s see, maybe I could find a different beet recipe to try. Do you have one to recommend?


Thanks for reading and have a great weekend!

Grilled Jumbo Shrimp with Tomatillo Mango Salsa

Appetizer, Seafood Recipes

A good conversation with a friend could lift up the spirit. A good FOOD conversation with a friend could inspire and create a fantastic dish. Spicy grilled shrimp and mint chutney, along with other types of food, came up during the talk. Then for a couple of days, not sure how, my mind played a food puzzle game by itself. It combined these images of grilled shrimp, some type of sauce, and the ingredients I’d like to use together. These pictures seemed so real I felt like I could almost taste them. The next day, I produced my grilled shrimp with tomatillo mango salsa dish 🙂

Here’s how I do it. For the grilled shrimp, we will need:

  • 24 jumbo shrimp (raw, deveined, and shelled)
  • Lemon juice from 1-2 lemon
  • A handful of mint leaves (chopped)
  • A handful of parsley (chopped)
  • A teaspoon of minced garlic
  • Salt
  • Pepper
  • Cayenne pepper
  • 6-8 bamboo skewers (soaked in water for at least 30 minutes)


  • Mix everything together in a zip lock bag and leave in the fridge for 30 minutes to an hour.
  • Thread 3-4 shrimp on each skewer
  • Fire up the grill to medium high and let the shrimp sizzle for 3-4 minutes on each side until they are pink and firm.

For the Tomatillo Mango Salsa:

  • 5-6 tomatillos (remove the husk and wash until the green tomatillos no longer feel sticky)
  • 5 Jalapenos peppers (please adjust the number to your preference)
  • A handful of cilantro leaves (chopped)
  • A tablespoon of minced garlic
  • Salt
  • 1 ripe mango

Steps to prepare the salsa:

  • Heat up a small skillet on the stove over medium heat.
  • Halve the tomatillos and chop the jalapenos
  • Add into the skillets and let them char a little
  • Add a tablespoon of water, cover with a lid, and let them cook for 5 minutes.
  • In a food processor, add the cut up mango, cilantro, garlic, a little salt, and the cooked tomatillos and jalapenos. Pulse until everything is mixed together.
  • Put the salsa in a bowl, let it cool down, cover with a plastic wrap, and place in the fridge before serving. I like the salsa to be served cold. I like it even better when I make it the night before serving. It gives all of the great flavors some time to chill and blend well with each other. There’s a little bit of everything in this salsa. It’s sweet, tangy, with a jalapeno kick, and fragrant with wonderful fresh aroma.
  • To serve, scoop the salsa into a serving plate and place the shrimp on top of it.

These two things could also be served separately. Next time, I’ll put the salsa on top of grilled (white meat) fish or on a nice skirt steak.

Have a great weekend!