Piri Piri Scallops with Spinach-Pineapple Salad
- 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.
- 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.
- Drain scallops, discarding marinade. Thread four scallops on each of four skewers.*
- 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).
- 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.
- 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.
- 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 ,
- 33 g fat
- (5 g sat. fat ,
- 4 g polyunsaturated fat ,
- 22 g monounsaturated fat ),
- 56 mg chol. ,
- 557 mg sodium ,
- 14 g carb. ,
- 3 g fiber ,
- 4 g sugar ,
- 29 g pro.