Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: 8 10-inch bamboo skewers, soaked in cold water 30 minutes

Preheat grill. Place scallops in large bowl Whisk together lime juice and olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture over scallops and let marinate 5 minutes. Combine rest of lime/oil mixture with mayonnaise. Place jicama in a medium bowl and pour dressing over; season with 1 teaspoon salt and 1/4 teaspoon pepper.

Thread 67 scallops on one skewer then take another skewer and insert it into scallop skewer about 1/2-inch away from and parallel to the first one. Repeat with remaining scallops to form 4 skewers. Season skewers with remaining salt and pepper and place on the hot grill. Grill 1 minute on first side then flip over and grill 1 minute on other side, or until just opaque in center. Remove from grill. Mix cilantro into jicama and divide it between four plates. Garnish each plate with tomato slices, diced avocado and one scallop skewer Serve.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Grilled Scallop Skewers on Jicama Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chipotle Chicken or Shrimp Skewers with Jicama-Orange Salad

Recipe courtesy of Food Network Kitchen

Grilled Wedge Salad Skewers

Recipe courtesy of Food Network

Grilled Avocado and Scallop Salad

Recipe courtesy of Marcela Valladolid

Grilled Shrimp Caesar Salad Skewers

Recipe courtesy of Food Network Kitchen

Grilled Shrimp Caesar Salad Skewers

Recipe courtesy of Food Network Kitchen

Grilled Shrimp Skewers with Fennel Chopped Salad

Recipe courtesy of Arnold Myint

Grilled Miso Marinated Scallops with Hijiki Salad

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Latest Stories