Grilled Lime-Cilantro Scallops with Mango Salsa

A featured Wine Club recipe for Carmichael Vintners.
Grilled Lime-Cilantro Scallops with Mango Salsa


A tropical twist on the popular lime cilantro scallops! The mango salsa adds a fruity element that pairs wonderfully with the delicate flavors of the scallops. Pair it with a White Blend.

Yield: 4 - 6
Prep Time: 25 Minutes
Cook Time: 10 Minutes


• 4 Tablespoons Olive Oil
• 3 Tablespoons Lime Juice
• 2 Teaspoons Grated Lime Peel
• 8 Tablespoons Fresh Cilantro, chopped
• 2 Mangos, peeled and diced with its juice
• 2/3 Cup Vidalia Onion, diced
• ½ Cup Chopped Red Bell Pepper
• ½ Teaspoon Cumin
• ½ Cup Fresh Pasilla Pepper
• Salt, Garlic Powder and Freshly Ground Pepper
• 2 Pounds Sea Scallops
• Canola Oil for brushing on grill


Prepare barbecue or gas grill, clean grates and oil them with canola oil. Heat grill to medium-high.

Whisk first three ingredients in a medium sized bowl to blend. Add 2 tablespoons cilantro. Transfer half of the mixture to a second medium bowl and add remaining cilantro to this second bowl. Reserve alternate half in first bowl for scallop marinade. Mix in mango, onion, pepper and cumin into remaining dressing in bowl two; season it to taste with salt and pepper and garlic powder. Refrigerate until ready to serve.

Marinate scallops for about 10 minutes in the lime cilantro mixture then place them on the grill. Cook until a crust forms, about 3-4 minutes, then turn and cook on the other side until cooked through and a crust forms on the other side, about 4-5 more minutes. Transfer scallops to plates. Spoon mango salsa alongside and serve with a glass of Carmichael 2007 Grigio e Bianco.