Prep 25 mins
Cook 25 mins
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
- 473.18 ml fresh pineapple, cut into 1-inch chunks
- 4.92 ml sesame oil
- 1 largelime, juice and zest Anjou pear
- 4.92 ml lemon-pepper seasoning
- 29.58 ml fresh lemon juice
- 14.79 ml 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.