Ingredients for Salsa

·         1 ½ Tblsp fresh Lime Juice

·         2 tsp Brown Sugar

·         1 ½ cups diced ripe Mango

·         1 small Cucumber, peeled, seeded and cut into ½ inch dice

·         1 ½ Tblsp finely diced Red Onion

·         ¼ - ½ Habanero or Scotch Bonnet Chile, seeded and minced

·         1 ½ tsp finely chopped Candied Ginger

·         1 Tblsp fresh Mint, chopped

Ingredients for Scallops

·         2 pounds Sea Scallops (about 20 scallops)

·         Sea Salt and freshly ground Black Pepepr

Directions for Salsa:

1.      Combine the lime juice and sugar in a bowl and whish until the sugar is dissolved.

2.      Add the remaining salsa ingredients and gently toss to mix.

3.      Transfer to an attractive serving bowl and serve within a few hours of making.

Directions for Scallops:

4.      Prepare your Bradley Smoker with Bisquettes of choice.  Set temperature to 107°C (225°F).

5.      Arrange the scallops on Bradley Magic Mats on the smoker rack.  Lightly sprinkle with salt and pepper.

6.      Smoke the scallops until lightly bronzed with smoke and translucent, about 20 minutes.  Do not overcook.

7.      Arrange the scallops on a platter and serve with the mango salsa.