Singapore Scallop Stacks This recipe was a finalist in the 2014 California Cook-Off Recipe Contest.
1 cup DOLE® Mandarin Oranges, drained, divided,
2 tablespoons toasted slivered almonds,
1/2 cup DOLE Pineapple Orange Juice,
1 teaspoon lime juice,
1 tablespoon sesame oil,
1 teaspoon green curry paste,
1 tablespoon fresh mint, snipped, plus more for garnish,
4 tablespoons chopped red bell pepper,
6 large sea scallops, patted dry,
6 DOLE Pineapple Slices, drained, patted dry,
6 cucumber slices,
Step 1: Preheat grill to high heat.
Step 2: Place 1/2 mandarin oranges, almonds, pineapple orange juice, lime juice, sesame oil, curry paste, and 1 tablespoon mint in blender container. Cover; blend until smooth.
Step 3: Transfer to small saucepan and stir in bell pepper. Place on side grill burner, bring to a simmer. Cook 2 minutes. Remove from heat, stir in remaining mandarin oranges. Set aside.
Step 4: Coat grill with cooking spray. Place scallops on grill, cook 4 to 6 minutes or until opaque, turning once. The last 2 minutes of cooking, add pineapple slices to slightly brown.
Step 5: Reserve 2 tablespoons sauce. Spoon remaining sauce onto 6 appetizer plates, dividing equally. Place pineapple slice on top of sauce, followed by cucumber, and scallop. Drizzle reserved sauce over top. Garnish with mint.