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Kate Donahue
Course Main


  • 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:

  • 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:

  • In a blender or food processor, blend together tomatillos, avocado, cilantro, Badia Complete Seasoning, lime juice, red onion and garlic until smooth. Set aside.
  • 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.
  • Remove from grill. Remove scallops from skewers. Serve scallops immediately with jasmine rice tomato mango salsa and tomatillo guacamole.