Prep Time

Prep Time

10 min

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Total Time

30 min

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Calories per serving


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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
  • 6 DOLE Pineapple Slices, drained, patted dry
  • 6 cucumber slices
  1. Preheat grill to high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.