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Grilled Scallops with Pineapple Peach Salsa

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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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