Servings: 4
Ingredients
- 2 Tbsp. fresh lime juice
- 2 tsp honey
- 2 Tbsp. vegetable oil
- 1 pch cayenne pepper
- 1 tsp salt
- 12 lrg sea scallops - (to 16) 1 to 1 1/2 lbs
- 8 x eight-inch bamboo skewers Tropical Fruit Salsa (see recipe)
- 2 Tbsp. minced macadamia nuts lightly toasted, (optional)
Directions
- Seafood Alternatives: shrimpIn a medium bowl whisk together the lime juice, honey, oil, cayenne pepper and salt. Add in the scallops and gently toss, coating well. Cover and marinate in the refrigerator at least 2 hrs or possibly overnight. Soak the bamboo skewers in a bowl of water for at least 1 hour to prevent them from burning on grill.
- Heat the barbecue grill till the coals glow red with white ash around the edge. Double-skewer the scallops using 3 to 4 per serving by threading on 2 parallel skewers about 1/2-inch apart.
- Put the scallop skewers on the warm grill and cook till nicely marked about 1 1/2 min. Turn and contine cooking till the scallops are just cooked and still very juicy, about 1 minute longer.
- Arrange on individual plates, dollop with Tropical Fruit Salsa and sprinkle with macadamia nuts, if using.
- This recipe yields 4 servings.
- Comments: Big sea scallops retain all their juicy goodness when quickly cooked on a warm grill. The zippy fruit salsa, with a hint of dry red pepper flakes, is an ideal partner for the sweetness of the scallops.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 110g | |
Recipe makes 4 servings | |
Calories 162 | |
Calories from Fat 75 | 46% |
Total Fat 8.49g | 11% |
Saturated Fat 0.74g | 3% |
Trans Fat 0.18g | |
Cholesterol 30mg | 10% |
Sodium 727mg | 30% |
Potassium 308mg | 9% |
Total Carbs 5.91g | 2% |
Dietary Fiber 0.2g | 1% |
Sugars 3.1g | 2% |
Protein 15.26g | 24% |
Advertisement
Advertisement