Scallop Skewers with Fruit Salsa

It’s hard to explain just how much I love the smell of scallops hitting a hot grill – there’s something subtle but arresting about it. Maybe it’s the ocean trapped in heat, or maybe just memory, but when the edges start to curl ever so slightly and the golden crust begins to form… it makes me pause. Now, pair that with the brightness of mango and the soft cool of avocado, and what you get is this dish that’s sort of half-summer, half-supper. Scallop skewers with fruit salsa – it’s all crisp, soft, sweet, savory… frankly I’m still not over it.

Why You’ll Crave It

• You get that perfect sweet-savory balance – the softness of fruit, the sear of scallop, it just works
• Ready in under 30 minutes (even if you’re a slow chopper like me)
• Impressive enough for company, but not fussy to make
• Light but satisfying – pairs wonderfully with wine or even just sparkling water

The first time I made this was for a small dinner outdoors with my sister – we ate these skewers barefoot at dusk and neither of us spoke for a moment after the first bite.

What You’ll Need

• Fresh scallops: 500 grams of plump beauties, cleaned well and patted dry
• Olive oil: 2 tablespoons of good olive oil, for brushing and coating
• Garlic: 2 cloves, finely minced into almost a paste
• Fresh lemon juice: squeezed from 1 lemon (don’t skip this part – it lifts everything)
• Salt: a generous pinch or more, to taste
• Black pepper: freshly ground, just enough to warm the edges
• Skewers: wooden (soak ‘em!) or metal – 6 to 8, depending on size
• Mango: 1 ripe but firm mango, diced small (think pearl-sized)
• Avocado: 1 ripe one, cut into small cubes but not too mushy
• Red onion: ½ of one, finely chopped – just a bit for zing
• Cilantro: a small handful, chopped gently so it stays bright
• Lime juice: from 1 juicy lime, fresh is vital here
• Salt (again): just a pinch for the salsa – helps the flavors open

Easy How-To

Soak the skewers (if wood!) and preheat the grill

Before anything else, get your grill going – medium heat is perfect. If you’re using wooden skewers, soak them in water for at least 15 minutes. This keeps them from catching fire. I’ve forgotten this step more than once – not ideal.

Toss and skewer the scallops

In a bowl, mix scallops with olive oil, garlic, lemon juice, salt, and pepper. Thread them onto the skewers with a little space between each – gives those perfect grill marks and keeps them from steaming.

Whip up that quick fruit salsa

In another bowl, gently combine mango, avocado, red onion, lime juice, cilantro, and a bit of salt. Don’t overmix – the avocado will go mushy. And taste it… then taste it again. Adjust if you like more lime or salt. I always do.

Grill the scallops

Place skewers on the grill – you should hear a gentle sizzle. Cook about 2-3 minutes per side, depending on the heat. They should turn opaque and lightly golden. Pull them just as they start to firm up – you really don’t want rubbery scallops.

Assemble and serve

Arrange the skewers on a plate, then spoon the salsa generously over and around (some of it falls beautifully between bites). Serve right away. Ideally somewhere with a breeze.

Good to Know

• If your scallops are wet-packed, give them a gentle dry with a dish towel – it really helps them sear rather than steam
• Feel free to skip the onion in the salsa if you’re not a fan – or soak it in lime juice first to mellow it
• Leftover salsa? It keeps for a day and goes brilliantly on toast with feta or piled over grilled halloumi

Serving Ideas

• Serve with warm jasmine rice or coconut rice if you’re looking for more substance
• Alongside a bright arugula salad with shaved fennel and citrus slices
• As a starter on appetizer spoons – a little salsa, one scallop, one bite of delight

Top Tricks

• Don’t walk away from the grill – scallops go from perfect to overdone very quickly
• If your avocado is a bit too soft, cube it gently and don’t stir too much when mixing

Frequently Asked Questions

Can I use frozen scallops for this recipe?

Yes, definitely. Just make sure they’re completely thawed and pat dry before marinating. Let them come up close to room temp before grilling too, so they cook evenly.

What fruits pair well in the salsa besides mango?

Pineapple, papaya, or even kiwi can work nicely. I’ve even tried grilled peach once – turns out more mellow, but still nice.

How do I avoid chewy, overcooked scallops?

Keep a close eye. As soon as they lose their translucent center and firm up very slightly, they’re done. It’s a short window but once you catch the rhythm, it gets easier.

Is there a vegetarian twist to this recipe?

Absolutely – try using seared halloumi or oyster mushrooms in place of scallops, and keep the fruit salsa on the side. Different, but very satisfying.

Could I make this indoors?

For sure. A hot grill pan or cast iron skillet works beautifully. Just make sure it’s hot enough to sear when the scallops go down.