• 2 Ratings
Source: Better Homes and Gardens
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Piri Piri Scallops with Spinach-Pineapple Salad

Ingredients

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Directions

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  • 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.

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  • 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.

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  • Drain scallops, discarding marinade. Thread four scallops on each of four skewers.*

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  • 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).

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  • Serve scallops with Spinach-Pineapple Salad and drizzle them with the reserved piri piri sauce.

*Test Kitchen Tip:

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

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

467 calories; 33 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 22 g monounsaturated fat; 56 mg cholesterol; 557 mg sodium. 620 mg potassium; 14 g carbohydrates; 3 g fiber; 4 g sugar; 29 g protein; 0 g trans fatty acid; 4130 IU vitamin a; 49 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 2 mcg vitamin b12; 111 mg calcium; 3 mg iron;

Spinach-Pineapple Salad

Ingredients

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Directions

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  • 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.

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  • In a large bowl combine fresh baby spinach leaves, fresh pineapple chunks, slivered jicama, and bacon. Add dressing; toss well. Serve immediately.

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0