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Mango Scallop Kebabs

Makes 8 kebabs.


    While most people think of shrimp when it comes to kebabs, buttery scallops shine on skewers. Just be sure to use the largest sea scallops you can find. If desired, you can replace mango with wedges of seasonal peaches.


    Grilling tip

    For a better sear on the grill, use dry-packed sea scallops instead of wet-packed ones.


    Mango Scallop Kebabs


    • 1 1/4 lb (560 g) sea scallops, patted dry
    • 1 mango, peeled and cut into 1 in (2.5 cm) pieces
    • 2 small avocados, cut into 3/4 in (2 cm) pieces
    • 1 cup (250 mL) cherry tomatoes
    • Juice of 1/2 orange
    • 1 Tbsp (15 mL) extra-virgin olive oil or camelina oil
    • 1 garlic clove, grated
    • 1 tsp (5 mL) chopped fresh thyme
    • 1 tsp (5 mL) lime zest
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 2 Tbsp (30 mL) sliced fresh basil


    Per serving:

    • calories181
    • protein13g
    • fat10g
      • saturated fat1g
      • trans fat0g
    • carbohydrates12g
      • sugars5g
      • fibre4g
    • sodium192mg



    In alternating order, thread scallops, mango, avocado, and tomatoes onto 8 skewers. Whisk together orange juice, oil, garlic, thyme, lime zest, salt, and pepper. Brush some of orange mixture on scallop skewers and let rest in refrigerator for 15 minutes.


    Preheat grill to medium-high and grease grill grate. Grill kebabs until scallops are opaque throughout, about 6 minutes, turning and basting with more of orange mixture halfway through. Serve skewers garnished with basil.



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