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Piri Piri Scallops with Spinach-Pineapple Salad

4.5 by 2 people
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  • Makes: 4 servings
  • Prep: 35 mins
  • Marinate: 2 hrs to 4 hrs
  • Grill: 6 mins

Piri Piri Scallops with Spinach-Pineapple Salad

Ingredients

Directions

  1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. For piri piri sauce, in a food processor or blender combine lime juice, chili sauce, garlic, paprika, and salt. Cover and pulse with several on/off turns or blend until smooth. With processor or blender running, gradually add olive oil in a slow, steady stream through the opening in the lid; process or blend until oil is incorporated.
  2. Set aside 1/4 cup of the piri piri sauce. Place scallops in a resealable plastic bag set in a bowl; pour the remaining piri piri sauce over scallops. Seal bag; turn to coat scallops. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
  3. Drain scallops, discarding marinade. Thread four scallops on each of four skewers.*
  4. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on grill rack over heat. Cover and grill as above).
  5. Serve scallops with Spinach-Pineapple Salad and drizzle them with the reserved piri piri sauce.

From the Test Kitchen

*Test Kitchen Tip:

If using wooden skewers, soak them in enough water to cover for at least 1 hour before using.

Spinach-Pineapple Salad

Ingredients

Directions

  1. For dressing, in a small jar with a tight-fitting lid, combine olive oil, snipped fresh cilantro, white wine vinegar, green onion, and the reserved piri piri sauce. Cover and shake well to combine.
  2. In a large bowl combine fresh baby spinach leaves, fresh pineapple chunks, slivered jicama, and bacon. Add dressing; toss well. Serve immediately.

Nutrition Facts (Piri Piri Scallops with Spinach-Pineapple Salad)

    Per serving:
  • 467 kcal cal.,
  • 33 g fat
  • (5 g sat. fat,
  • 4 g polyunsaturated fat,
  • 22 g monounsatured fat),
  • 56 mg chol.,
  • 557 mg sodium,
  • 14 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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