Grilled Sea Scallops and Mango Kebabs

Grilled Sea Scallops and Mango Kebabs Feature

Scallops on the grill are a special treat when combined with the sweet taste of fresh mango. We paired our Harissa Olive Oil with Alfoos Mango balsamic to come up with a fresh new marinade that perfectly balances sweet and spicy. Forget about those recipes with a long list of herbs and spices; we’ve got it all infused in the Harissa olive oil (smoked chili peppers, garlic, caraway, coriander and cumin) so this marinade achieves deep flavor with very few ingredients. Best of all, this lighter fare is another make-ahead dish so you can spend more time with your friends and family at your next cookout.

INGREDIENTS

Grilled Scallops and Mango Ingredients

  • 3 tablespoons Olive This! Harissa Olive Oil
  • 5 tablespoons Olive This! Alfoos Mango Balsamic
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon chopped parsley, plus extra for garnish
  • 20 sea scallops (about 1 pound, depending on size), cleaned and patted dry
  • 2 very ripe mangos
  • 1 medium-sized red onion

DIRECTIONS

You can grill these kebabs on the stove top using a grill pan or on your outdoor grill. If using a grill, fire it up to a medium-high heat.

Soak Skewers

Soak about 8-16 skewers (depending on the size of your skewers) in water for about 20 minutes. These kebabs are best held together with two skewers per kebab; this prevents the scallops and mango pieces from spinning around the skewer and also helps them cook evenly. Skewers vary in size. For this recipe we used longer skewers and thus, 8 were sufficient for four kebabs. You also may want to soak a few extra skewers just in case; making kebabs is not exact and you might have extra fruit or vegetable pieces left over.

Combine Ingredients for Harissa Mango Marinade

While your grill is heating and your skewers are soaking, make your marinade. In a small bowl, whisk together the first six ingredients (3 tablespoons Harissa Olive Oil, 5 tablespoons Alfoos Mango balsamic, 1 teaspoon Dijon, ½ teaspoon kosher salt, freshly ground black pepper, and 1 teaspoon chopped parsley).

Whisk Harissa Mango Marinade

The finished marinade should look like this. At this point, pour half this marinade into a separate bowl and set aside. Do this as soon as you make the marinade because it’s often easy to forget.

Peel and cut mango

While the marinade flavors combine, peel and slice your mango into bite-sized pieces.

Cut Red Onion into Squares

Chop and slice the red onion into 1 to 1½-inch square pieces.

Mix Scallop Kebab Ingredients with Marinade

Combine the remaining half of the marinade with the scallops, mango pieces and red onion slices. Mix together slowly so as to not break apart the scallops.

Assemble Scallop Kebabs

Assemble using two skewers for each kebab by alternating scallops, mango and onion pieces.

Pour Marinade over Scallop Kebabs

Once complete, place all kebabs in a baking pan and pour the marinade that was originally used for the scallops mixture (and not the first half of reserved marinade) over the kebabs. If making ahead, you can cover the pan with plastic wrap and refrigerate until it’s time to grill.

Grill Scallop Kebabs

Oil your grill grates well. Place each kebab on the grates and grill the first side for about 4-5 minutes without moving them. Discard any marinade remaining in the baking pan.

Baste Scallop Kebabs on Grill

Gently flip the kebabs and baste with the unused, reserved marinade while the second side cooks (for about 4 more minutes).

Remove kebabs to a platter. Spoon remaining marinade liberally over kebabs, garnish with extra chopped parsley and serve immediately. Enjoy!

MAKES 4 SERVINGS

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

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