Grilled Mango Scallops

Servings 4 Serves


  • 3 pounds scallops about 18
  • 2 tablespoons olive oil
  • 1 mango pitted, peeled and chopped
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons lemon juice
  • 2 teaspoons raw honey
  • bamboo skewers or metal


  • DO-AHEAD TIP: Marinate scallops for 3 to 4 hours (see recipe). Soak skewers in water for 30 minutes before grilling, to prevent burning, if using bamboo.
  • Rinse scallops and pat dry; place in a large bowl and set aside. In a blender or food processor, combine remaining ingredients (olive oil through honey); pulse until smooth; pour mixture over scallops; cover and refrigerate for 3 to 4 hours.
  • Preheat indoor or outdoor grill to MEDIUM-HIGH.
  • Remove scallops from marinade (discarding marinade) and thread them onto skewers; grill for 3 minutes per side or until done (don’t overcook or they’ll become rubbery!).


SERVING SUGGESTION: Steamed asparagus and a big salad tossed with Leanne’s Basic Vinaigrette.
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