This Grand Prize winner of Robert Mondavi's 3rd Annual Art of the Skewer Recipe Contest was created by Pat Neaves. The cook time includes the 15 minutes for marinating.
- 24 large sea scallops
- 2 large mangoes, peeled and seeded
- 2 cups fresh pineapple, cut into 1-inch chunks
- 1 teaspoon sesame oil
- 1 largelime, juice and zest Anjou pear
- 1 teaspoon lemon-pepper seasoning
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 2 medium red peppers, cut into 1-inch pieces (green, orange or yellow would also work!)
- Pre-heat grill to medium high, and place grate at least 4 inches above fire.
- In food processor, combine 1 mango, 1 C pineapple, sesame oil, lime juice and zest and lemon pepper. Process until smooth, and set aside in small bowl.
- Combine lemon juice and sugar in a large bowl and stir until dissolved. Add scallops and toss to coat. Cover and refrigerate for at least 15 minutes.
- Thread four scallops per skewer with the remaining mango (cut into ½-inch pieces), pineapple and pepper, alternating evenly.
- Grill about four minutes on each side, until scallops turn opaque and have a bit of char to them. Transfer to a platter or individual plates and drizzle with sauce.
Not many ingredients and lots of fruits with scallops.....on a hot day like today, this was exactly what we were looking for. Apple was used in place of mango and the recipe was halved for the two of us. I really liked the taste and interplay of of scallops, pineapple, red pepper and apple lightly grilled together. What really stood out was what was done to the scallops first. I did not know why sugar and lemon was used as marinade for scallops, but I did marinate them for 1-2 hours ahead. The direction said 15 minutes, but I had to prepare much of this ahead of grilling and so glad I did. The sugar/lemon marinade made the scallops very, very rich tasting. I plan to use this technique with scallops in other recipes. The sauce was was quite light tasting and next time I make this sauce I would like to add soy sauce and perhaps garlic. Thank you Jen for posting this wonderful recipe. Made for Asian Forum's Let's Get Skewered Tag.