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- 2 teaspoons finely shredded lime peel
- 1/4 cup lime juice
- 1/4 cup snipped fresh cilantro
- 2 small green and/or red jalapeno pepper, seeded and finely chopped
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup canola oil
- 16 sea scallops (about 1-1/2 lb.)
- 12 large fresh pineapple chunks
- 1 avocado, peeled, pitted, and cut into 8 chunks
1. In a small bowl combine lime peel, lime juice, cilantro, jalapeno, sugar, salt, and pepper. Slowly whisk in oil until combined; set aside.
2. In a large bowl combine scallops, pineapple, and avocado. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes*, stirring occasionally.
3. Alternately thread 4 scallops, 3 pineapple chunks and 2 avocado chunks on each of 4 12- to 16-inch skewers.
4. Grill kabobs on a well-greased grill rack directly over medium-high heat for about 8 minutes or until scallops turn opaque, turning once halfway through grilling. Transfer kabobs to a serving platter and serve with remaining lime juice mixture. Makes 4 servings.
- Do not marinate longer, or scallops will get tough.
- Servings Per Recipe 4,
- cal. (kcal) 423,
- Fat, total (g) 26,
- chol. (mg) 56,
- sat. fat (g) 2,
- carb. (g) 19,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 7,
- fiber (g) 4,
- sugar (g) 8,
- pro. (g) 30,
- vit. A (IU) 534,
- vit. C (mg) 39,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 77,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 572,
- Potassium (mg) 837,
- calcium (mg) 61,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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