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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine lime peel, lime juice, cilantro, jalapeño, sugar, salt and pepper. Slowly whisk in oil until combined; set aside.
In a large bowl, combine scallops, pineapple and avocado. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes, stirring occasionally.
Alternately thread four scallops, three pineapple chunks, and two avocado chunks on each of four 12- to 16-inch metal skewers. Transfer skewers to a baking sheet or tray.
Grease the unheated grill rack. For a charcoal grill, place skewers on the greased grill rack directly over medium-hot coals. Grill, uncovered, about 8 minutes or until scallops are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on the greased grill rack over heat. Cover and grill as above.)
Transfer skewers to a serving platter and serve with remaining lime juice mixture.