Grilled Scallop Skewers on Jicama Salad Recipe

Name: Grilled Scallop Skewers on Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 30 large scallops; 1/3 cup lime juice; 1/2 cup olive oil; 1/3 cup mayonnaise; 1 1/2 teaspoons salt; 1/2 teaspoon freshlyground black pepper; 1 large or 2 small jicama, peeled and shredded; 1/2 bunch cilantro, leaves picked and chopped coarsely; 2 Italian Roma tomatoes, cut crosswise 1/4-inch thick; 1 ripe avocado, peeled and diced; 8 10 -inch bamboo skewers, soaked in cold water 30 minutes

Servings: persons

About 30 large scallops
1/3 cup lime juice
1/2 cup olive oil
1/3 cup mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon freshlyground black pepper
1 large or 2 small jicama, peeled and shredded
1/2 bunch cilantro, leaves picked and chopped coarsely
2 Italian Roma tomatoes, cut crosswise 1/4-inch thick
1 ripe avocado, peeled and diced
8 10 -inch bamboo skewers, soaked in cold water 30 minutes

1
Preheat grill.
2
Place scallops in large bowl Whisk together lime juice and olive oil in small bowl.
3
Drizzle 3 tablespoons lime/oil mixture over scallops and let marinate 5 minutes.
4
Combine rest of lime/oil mixture with mayonnaise.
5
Place jicama in a medium bowl and pour dressing over; season with 1 teaspoon salt and 1/4 teaspoon pepper.
6
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.
7
Repeat with remaining scallops to form 4 skewers.
8
Season skewers with remaining salt and pepper and place on the hot grill.
9
Grill 1 minute on first side then flip over and grill 1 minute on other side, or until just opaque in center.
10
Remove from grill.
11
Mix cilantro into jicama and divide it between four plates.
12
Garnish each plate with tomato slices, diced avocado and one scallop skewer Serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: About 30 large scallops, 1/3 cup lime juice, 1/2 cup olive oil, 1/3 cup mayonnaise, and more.

Yes, Grilled Scallop Skewers on Jicama Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Scallop Skewers on Jicama Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions