Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
35 mins
marinate:
120 mins to 240 mins
grill:
6 mins
Servings:
4
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Piri Piri Scallops with Spinach-Pineapple Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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).

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

Spinach-Pineapple Salad

Ingredients

Ingredient Checklist

Directions

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

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Reviews

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