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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Singapore Scallop Stacks

Prep Time 10 minutes
Total Time 30 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts


This recipe was a finalist in the 2014 California Cook-Off Recipe Contest.

Ingredients 11


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
DOLE Pineapple Slices, drained, patted dry
cucumber slices




Preheat grill to high heat.


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 snipped mint plus more for garnish


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.


4 tablespoons chopped red bell pepper

remaining mandarin oranges


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.


6 large sea scallops, patted dry
6 DOLE Pineapple Slices, drained, patted dry


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.


6 cucumber slices


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.

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