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Asian-Marinated Scallop and Vegetable Stir Fry
Makes 6 servings.


1 - jalapeno, seeds and most of the white vein removed
2 - Tablespoon fresh lime juice
1/4 - cup fresh orange juice
6 - Tablespoon vegetable or extra virgin olive oil
2 - green onions, minced
1/2 - cup finely chopped cilantro (about 1/2 bunch)
1/4 - teaspoon salt
6 - wooden skewers (6-inch) soaked in water for several hours
18 - pieces scallop (should be about 1 pound)
1 - mango, peeled and cut into a large dice (about 3/4" x 3/4" x 3/4")


  • In a food processor or blender, add jalapeno, lime juice, orange juice, oil, green onion, cilantro, and salt. Mix until well ground.
  • On each skewer, thread three scallops with a piece of mango in between each one. (You can do this several hours ahead and kept covered in the refrigerator.)
  • In a baking dish, place scallop skewers and pour a small amount of salsa (about 1/3 of the salsa) over the skewers.
  • Roll the skewers in the salsa.
  • Marinate in the refrigerator, covered, for 1-1/2 hours.

Prepare grill to hot heat according to manufacturer's suggestion.

  • Remove scallops from marinade. Discard marinade.
  • Grill about 5 minutes and the scallops should be cooked through. (Scallops are cooked through when they firm up and the inside changes from translucent to an opaque, bright white color.)
  • Remove from grill and coat with some of the reserved salsa.
  • Additional salsa can be served on the side.

Paul Ong

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