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
- 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 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.
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).
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.
While the marinade flavors combine, peel and slice your mango into bite-sized pieces.
Chop and slice the red onion into 1 to 1½-inch square pieces.
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 using two skewers for each kebab by alternating scallops, mango and onion pieces.
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.
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.
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
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