Piri Piri Scallops with Spinach-Pineapple Salad

Piri Piri Scallops with Spinach-Pineapple Salad in wooden bowl
Photo: Scott Little
Prep Time:
35 mins
Marinate Time:
2 hrs
Grill Time:
6 mins
Total Time:
35 mins


  • 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

  • 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


  1. 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.

  2. 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.

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

  4. 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).

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

Spinach-Pineapple Salad

  1. 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.

  2. 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.

Nutrition Facts (per serving)

467 Calories
33g Fat
14g Carbs
29g Protein
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.

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