Grilled Shrimp and Scallops on a Mango & Cucumber Salad

Grilled Shrimp and Scallops on a Mango & Cucumber Salad
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1

    julienned cucumber

  • 2

    peeled and julienned mangoes

  • 2

    thinly sliced green onions

  • 1/4 cup
    (60 mL)

    peanut oil

  • 2 Tbsp.
    (30 mL)

    lime juice

  • 1 Tbsp.
    (15 mL)

    soya sauce

  • 1 Tbsp.
    (15 mL)

    thinly sliced fresh or pickled ginger

  • 2

    garlic cloves, chopped

  • sufficient quantity vegetable oil

  • 8


  • 4

    large scallops

  • Salt and pepper to taste

  • chopped fresh coriander to taste

  • pomegranate seeds to taste


In a bowl, mix cucumber, mangoes and green onions together. Divide vegetable mixture among 4 plates.

In another bowl, mix peanut oil, lime juice and soya sauce and ginger. In a skillet, fry for a few minutes in vegetable oil garlic cloves, shrimp and scallops. Salt and pepper to taste.

Place 2 shrimp and 1 scallop on each plate and drizzle with dressing. Garnish with chopped fresh coriander and pomegranate seeds.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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