Vintner's Favorite BBQ Recipes From El Dorado Wineries

Grilled Scallops with Banana and Avocado Salsa

Prepared by Chef Diana Greer of The Barkley Historic Homestead near Charles B. Mitchell Vineyards

Servings: 4


24 large scallops
4 lime wedges (for garnish)
4 wooden BBQ skewers, soaked in water
Marinade for scallops:
1/2 cup Riesling
Juice of one orange
Sesame oil
1/4 tsp. cumin
Salt and Pepper to taste


1 banana
1 avocado
1 ripe mango
1 bunch cilantro (reserve a few sprigs for garnish
1 passilla pepper
1 red bell pepper
1 orange bell pepper
1 small red onion
3 scallions
2 cloves garlic, minced
Juice of one lime
1/3 cup Riesling
Salt and Pepper to taste

To prepare marinade:

Whisk together Riesling, orange juice, 1 or 2 drops of sesame oil, cumin, salt and pepper. Marinate scallops for a minimum of 4 hours

To prepare Salsa:

Chop first nine ingredients into approximately 1/8 inch pieces. Combine with last four ingredients. Let flavors combine for at least 1 hour prior to serving. May be served chilled or heat quickly in sauce pan just before serving.

To Grill Scallops:

Remove scallops from marinade and place 6 pieces on each BBQ skewer. Place on grill, on high heat for approximately 2 minutes. Turn over, finishing cooking until the scallop is no longer translucent.


Divide salsa into 4 parts, placing each part on one plate. Top each plate with one skewer of scallops. Garnish with lime wedge and cilantro.