Singapore Scallop Stacks

Singapore Scallop Stacks Enhance your scallops with DOLE<sup>®</sup> Mandarin Oranges. Appetizer Singapore Scallop Stacks Singapore Scallop Stacks thumbnail Preparation Time: 10 minutes Total time: 30 minutes 6 Servings Ingredients: 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, Instructions: Step 1: Preheat grill to high heat. Step 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. Step 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. Step 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. Step 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.
Prep Time 10 minutes
Total Time 30 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts

About

Enhance your scallops with DOLE® Mandarin Oranges.

Ingredients 11

Ingredients

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

Steps

STEP1

Direction

Preheat grill to high heat.

STEP2
Ingredients

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

Direction

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.

STEP3
Ingredients

4 tablespoons chopped red bell pepper

remaining mandarin oranges

Direction

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.

STEP4
Ingredients

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

Direction

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.

STEP5
Ingredients

6 cucumber slices

Direction

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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