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About Us

Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Singapore Scallop Stacks

Prep Time 10 minutes
Total Time 30 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts


Enhance your scallops with DOLE® Mandarin Oranges.

Ingredients 11


1 cup DOLE® Mandarin Oranges, drained, divided
2 tablespoons toasted slivered almonds
1/2 cup DOLE Pineapple Orange Juice
1 teaspoon lime juice
1 tablespoon sesame oil
1 teaspoon green curry paste
1 tablespoon fresh mint, snipped, plus more for garnish
4 tablespoons chopped red bell pepper
6 large sea scallops, patted dry
DOLE Pineapple Slices, drained, patted dry
cucumber slices




Preheat grill to high heat.


1 cup DOLE® Mandarin Oranges, drained, divided
2 tablespoons toasted slivered almonds
1/2 cup DOLE Pineapple Orange Juice
1 teaspoon lime juice
1 tablespoon sesame oil
1 teaspoon green curry paste
1 tablespoon snipped mint plus more for garnish


Place 1/2 mandarin oranges, almonds, pineapple orange juice, lime juice, sesame oil, curry paste, and 1 tablespoon mint in blender container. Cover; blend until smooth.


4 tablespoons chopped red bell pepper

remaining mandarin oranges


Transfer to small saucepan and stir in bell pepper. Place on side grill burner, bring to a simmer. Cook 2 minutes. Remove from heat, stir in remaining mandarin oranges. Set aside.


6 large sea scallops, patted dry
6 DOLE Pineapple Slices, drained, patted dry


Coat grill with cooking spray. Place scallops on grill, cook 4 to 6 minutes or until opaque, turning once. The last 2 minutes of cooking, add pineapple slices to slightly brown.


6 cucumber slices


Reserve 2 tablespoons sauce.  Spoon remaining sauce onto 6 appetizer plates, dividing equally. Place pineapple slice on top of sauce, followed by cucumber, and scallop. Drizzle reserved sauce over top.  Garnish with mint.

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