Take an exotic escape to a tropical locale with this marvelous meal. Scallops — which are quick-cooking shellfish that are effortless to season — are tossed with a zesty lime cilantro marinade.

Spicy jalapenos add heat, juicy pineapple provides a sweetness, and chunks of avocado yield a creamy coolness. If you don't have an indoor grill pan, roast the skewers in the oven until scallops turn opaque.

This is a great dish to break out of a weeknight recipe rut, so get it now when you


Pineapple and Scallop Skewers

Pineapple and Scallop Skewers


  1. 2 tsp. finely shredded lime peel
  2. 1/4 cup lime juice
  3. 1/4 cup snipped fresh cilantro
  4. 2 small green and/or red jalapeño pepper, seeded and finely chopped
  5. 2 tsp. sugar
  6. 1/2 tsp. salt
  7. 1/2 tsp. black pepper
  8. 1/3 cup canola oil
  9. 16 sea scallops (about 1-1/2 lb.)
  10. 12 large fresh pineapple chunks
  11. 1 avocado, peeled, pitted, and cut into 8 chunks


  1. In a small bowl combine lime peel, lime juice, cilantro, jalapeno, sugar, salt, and pepper. Slowly whisk in oil until combined; set aside.
  2. In a large bowl combine scallops, pineapple, and avocado. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes, stirring occasionally. Do not marinate longer, or scallops will get tough.
  3. Alternately thread 4 scallops, 3 pineapple chunks and 2 avocado chunks on each of 4 12- to 16-inch skewers.
  4. Grill kabobs on a well-greased grill rack directly over medium-high heat for about 8 minutes or until scallops turn opaque, turning once halfway through grilling. Transfer kabobs to a serving platter and serve with remaining lime juice mixture.

Serves 4.

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