Citrus-Grilled Scallop & Mango Skewers with Orange Glaze & Couscous Salad

Recipe - Welcome

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

Servings

541

Calories

Shop Ingredients

Makes 4 servings

SKEWERS: 16 large sea scallops

Not Available

1 1/2 cups orange juice, divided

Not Available

1/4 cup lemon juice

Brookshire's 100% Lemon Juice - 15 Ounce

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$1.99$0.13/oz

1 Tbs vegetable oil

Not Available

1 orange

Not Available

2 Tbs sugar

Not Available

2 Tbs rice wine vinegar

Nakano Rice Vinegar, Mild & Mellow, Natural - 12 Fluid ounce

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$3.99$0.33/fl oz

salt and pepper, to taste

Brookshire's Iodized Salt - 26 Ounce

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$0.99$0.04/oz

1 large mango, peeled and sliced

Not Available

COUSCOUS SALAD: 1/4 cup Bertolli® Olive Oil

Bertolli Olive Oil, Extra Light Taste - 500 Millilitre

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$13.99 was $14.99$0.03/ml

1 small shallot, finely chopped (about 2 Tbs)

Not Available

2 Tbs red wine vinegar

Monari Federzoni Vinegar, Red Wine - 16.9 Ounce

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$5.29$0.31/oz

1/2 tsp kosher salt, divided

Not Available

1/4 tsp freshly ground black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.59 was $3.99$1.16/oz

3 cups pearl couscous, cooked (1 cup uncooked)

RiceSelect Pearl Couscous, Toasted, Israeli-Style - 24.5 Ounce

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$6.29$0.26/oz

1 cup cherry tomatoes, sliced

Not Available

1/2 cucumber, seeded and small diced

Not Available

1/2 cup feta cheese, crumbled

Not Available

1/2 cup bell pepper, chopped

Not Available

1/4 cup almonds, sliced

Brookshire's Sliced Natural Almonds - 7 Ounce

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$3.99$0.57/oz

2 Tbs fresh mint, finely chopped

That's Tasty Mint - 0.5 Ounce

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$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.