Citrus-Grilled Scallop & Mango Skewers with Orange Glaze & Couscous Salad
This dish combines the delicate sweetness of grilled scallops with the vibrant tropical flavor of mango, all tied together with a tangy orange glaze. Serve the skewers alongside a refreshing couscous salad bursting with fresh vegetables and zesty dressing.
Recipe - Welcome
Citrus-Grilled Scallop & Mango Skewers with Orange Glaze & Couscous Salad
0
Servings4
Cook Time45 Minutes
Calories541
Ingredients
SKEWERS: 16 large sea scallops
1 1/2 cups orange juice, divided
1/4 cup lemon juice
1 Tbs vegetable oil
1 orange
2 Tbs sugar
2 Tbs rice wine vinegar
salt and pepper, to taste
1 large mango, peeled and sliced
COUSCOUS SALAD: 1/4 cup Bertolli® Olive Oil
1 small shallot, finely chopped (about 2 Tbs)
2 Tbs red wine vinegar
1/2 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
3 cups pearl couscous, cooked (1 cup uncooked)
1 cup cherry tomatoes, sliced
1/2 cucumber, seeded and small diced
1/2 cup feta cheese, crumbled
1/2 cup bell pepper, chopped
1/4 cup almonds, sliced
2 Tbs fresh mint, finely chopped
Directions
SKEWERS:
- Place scallops in a shallow bowl with 1/2 cup of orange juice, lemon juice and vegetable oil. Toss together. Allow scallops to marinate for 10 minutes.
- Zest the orange, and place zest in a saucepan with remaining orange juice. Remove and discard the remaining peel from the orange. Roughly chop the orange flesh. Add to the pan, along with the sugar and vinegar. Bring the liquid to a boil. Then, reduce heat to a simmer, and reduce the liquid by half.
- Remove scallops from marinade, and pat dry. Season with salt and pepper. Thread mango and scallops onto skewers, alternating each ingredient.
- Heat grill to high. Grill the skewers for about 3 minutes per side or until scallops are slightly firm to the touch. Remove from heat. Serve with the glaze.
COUSCOUS SALAD:
- In a large bowl, whisk together the olive oil, shallot, vinegar, salt and pepper. Add the couscous, and toss to coat. Add remaining ingredients, and toss again. Refrigerate for 1 hour or overnight before serving.
Nutritional Information
Calories: 541, Fat: 24 g (2 g Saturated Fat), Cholesterol: 19 mg, Sodium: 874 mg, Carbohydrates: 61 g, Fiber: 5 g, Protein: 20 g.
0 minutes
Prep Time
45 minutes
Cook Time
4
Servings
541
Calories
Shop Ingredients
Makes 4 servings
Not Available
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Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Not Available
Not Available
Not Available
Nakano Rice Vinegar, Mild & Mellow, Natural - 12 Fluid Ounce
$3.99$0.33/fl oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.99$1.29/oz
Not Available
Bertolli Olive Oil, Extra Light Taste - 500 Milliliter
$10.99 was $12.49$0.02/ml
Not Available
Monari Federzoni Vinegar, Red Wine - 16.9 Ounce
$5.29$0.31/oz
Morton Kosher Salt, Coarse - 16 Ounce
$2.29$0.14/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.99$1.29/oz
RiceSelect Pearl Couscous, Toasted, Israeli-Style - 24.5 Ounce
$6.29$0.26/oz
Not Available
Not Available
Not Available
Not Available
Brookshire's Sliced Natural Almonds - 7 Ounce
$3.99$0.57/oz
That's Tasty Mint
$2.29$4.58/oz
Nutritional Information
Calories: 541, Fat: 24 g (2 g Saturated Fat), Cholesterol: 19 mg, Sodium: 874 mg, Carbohydrates: 61 g, Fiber: 5 g, Protein: 20 g.
Directions
SKEWERS:
- Place scallops in a shallow bowl with 1/2 cup of orange juice, lemon juice and vegetable oil. Toss together. Allow scallops to marinate for 10 minutes.
- Zest the orange, and place zest in a saucepan with remaining orange juice. Remove and discard the remaining peel from the orange. Roughly chop the orange flesh. Add to the pan, along with the sugar and vinegar. Bring the liquid to a boil. Then, reduce heat to a simmer, and reduce the liquid by half.
- Remove scallops from marinade, and pat dry. Season with salt and pepper. Thread mango and scallops onto skewers, alternating each ingredient.
- Heat grill to high. Grill the skewers for about 3 minutes per side or until scallops are slightly firm to the touch. Remove from heat. Serve with the glaze.
COUSCOUS SALAD:
- In a large bowl, whisk together the olive oil, shallot, vinegar, salt and pepper. Add the couscous, and toss to coat. Add remaining ingredients, and toss again. Refrigerate for 1 hour or overnight before serving.