Grilled Scallops with Pineapple Peach Salsa
By 1martiniup
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Ingredients
- SALSA:
- 1 pound medium to large scallops
- 1 tablespoon fresh ginger or mint leaves - chopped
- 1 tablespoon fresh rosemary - chopped
- olive oil
- fresh ground black pepper
- salt to taste
- 2 whole peaches - pitted, diced
- 1 sweet red pepper - seeded, chopped
- 1 jalapeno - seeded, chopped
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro - chopped
- 1/2 red onion - chopped
- 15 ounces canned crushed pineapple - drained
- Mix all ingredients together. Serve immediately. Refrigerate any leftovers
Details
Servings 4
Preparation
Step 1
1. Thread scallops on skewers, 5 on each.
2. Drizzle with olive oil, sprinkle with mint and rosemary. Grind black pepper over all the scallops. Drizzle a little more olive oil on the scallops and place in the refrigerator for 30 minutes.
3. Season scallops with salt; place on grill over high heat, about 2-3 minutes each side turning only once.
4. Serve with pineapple peach salsa.
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