Recipes and Cooking Piri Piri Scallops with Spinach-Pineapple Salad By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 3, 2021 Print Share Share Tweet Pin Email Photo: Scott Little Prep Time: 35 mins Marinate Time: 2 hrs Grill Time: 6 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 16 fresh or frozen sea scallops ½ cup lime juice 2 tablespoon Asian chili sauce 5 cloves garlic, minced 2 teaspoon smoked paprika or regular paprika ½ teaspoon salt ¾ cup olive oil Spinach-Pineapple Salad Spinach-Pineapple Salad ⅓ cup olive oil ¼ cup snipped fresh cilantro 3 tablespoon white wine vinegar 1 tablespoon chopped green onion 2 teaspoon reserved piri sauce 4 cup fresh baby spinach leaves 1 cup fresh pineapple chunks ½ cup slivered jicama 4 slices bacon, crisp-cooked and coarsely crumbled Directions 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. Spinach-Pineapple Salad 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. *Test Kitchen Tip: If using wooden skewers, soak them in enough water to cover for at least 1 hour before using. Print Nutrition Facts (per serving) 467 Calories 33g Fat 14g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 467 % Daily Value * Total Fat 33g 42% Saturated Fat 5g 25% Cholesterol 56mg 19% Sodium 557mg 24% Total Carbohydrate 14g 5% Total Sugars 4g Protein 29g Vitamin C 49mg 245% Calcium 111.1mg 9% Iron 3.1mg 17% Potassium 620mg 13% Folate, total 40.3mcg Vitamin B-12 2.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.