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5 from 1 review

  • Author: Kate Donahue


  • 12 jumbo scallops
  • 1 tablespoon Badia Complete Seasoning
  • 4 cups prepared Jasmine rice

For Salsa:

  • 1 cup diced mango
  • 1 cup diced tomato
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • salt (to taste)

For Guacamole:

  • 6 to matillos (coarsely chopped)
  • 1 ripe avocado
  • 1/2 cup fresh cilantro
  • 1 teaspoon Badia Complete Seasoning
  • 1 tablespoon lime juice
  • 2 tablespoons diced red onion
  • 3 cloves garlic (minced)


Prepare Salsa:

  1. In a medium bowl, gently toss together mangoes, tomatoes, red onion, cilantro, lime juice and lime zest. Season lightly with salt to taste. Set aside.

Prepare Guacamole:

  1. In a blender or food processor, blend together tomatillos, avocado, cilantro, Badia Complete Seasoning, lime juice, red onion and garlic until smooth. Set aside.
  2. Heat grill. Place scallops on skewers. Blot scallops dry and season both sides with Badia Complete Seasoning right before placing on grill. Grill 3 minutes then slide a thin spatula under scallops and turn over. Grill another 2-3 minutes just until cooked through.
  3. Remove from grill. Remove scallops from skewers. Serve scallops immediately with jasmine rice tomato mango salsa and tomatillo guacamole.
  • Category: Main
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