Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts, sent us this recipe, which was published in an early issue of Chile Pepper magazine. The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops. From the article Mango Madness!
This salad is filling and light all at the same time. We've kept the calories low and satisfaction level high by including some of our favorite ingredients, including potatoes, mustard, and chipotle chiles.