Get your charcoal grill hot. Split the grill half direct high heat, half indirect. As grill heats, dice all peppers, tomatoes and 1 scallion. Drizzle in olive oil salt and pepper. Set aside.

Drizzle scallops with salt, pepper, oil and a squeeze of lemon. Set aside.

Place diced veggies in a grill wok over direct heat. Get a good chat then move to indirect and cover.

Place green onions, garlic, 1 sccalion remaining lemon juice, 3tbl olive oil, large handful of parsley, small handful of cilantro a pinch of salt and pepper in a food processor. Blend. Add more lemon juice and oil to get to the consistency you like. Place in bowl and refrigerate until serving.

Dice mango and avocado along with a pinch of cilantro and a dash of chili powder. Place in bowl and set aside.

Grill scallops! 2 minutes each side HIGH, like piping hot heat.

Plate scallops on peppers, chimmichuri on scallops I serve the mango on the side but it tastes best all mixed up. Also served with a side of (canned) black bean soup. Enjoy.