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Blackened Scallops With Mango Tomato Couscous And Chili Aioli

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 garlic cloves, peeled and chopped

1 large egg yolk

2 teaspoons fresh lemon juice

1 tablespoon Chinese chili sauce

1/4 cup extra virgin olive oil

3 tablespoons vegetable oil

Splash of red wine vinegar

20 large scallops, washed and cleaned

4 cups Israeli couscous

2 tomatoes, cut into 1/4 inch cubes

2 fresh mangos, peeled and cut into 1/4 inc cubes

Blackening spices (such as Paul Prudhomme)

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