PINEAPPLE AND SCALLOP SKEWERS

By t1bishop

Watch the clock as the scallops soak in the marinade. If they marinate too long, they tend to get tough.

Ingredients

• 2 teaspoons finely shredded lime peel
• 1/4 cup lime juice
• 1/4 cup snipped fresh cilantro
• 2 small green and/or red fresh jalapeno chile peppers, seeded and finely chopped'
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup canola oil
• 16 sea scallops (about 1 1/2 pounds)
• 12 large fresh pineapple chunks
• 1 avocado, pitted, peeled and cut into chunks
• Lime wedges

Preparation

Step 1

ONE In a small bowl combine lime peel, lime juice, cilantro, jalapenos. sugar. salt and black pepper. Slowly whisk in oil until combined; set aside. If using wood or bamboo skewers soak them in water for 30 minutes.
TWO In a large bowl combine scallops and pineapple. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes stirring occasionally
THREE Alternately thread four scallops and three pineapple chunks on each of four 12- to 16-inch skewers (run the skewer through one side of each scallop and out the other so they lie flat on the grill) Transfer skewers to a baking sheet.
FOUR Grease the unheated grill rack. Place skewers on the greased grill rack directly over medium-hot coals. Grill, uncovered. for 8 to 10
minutes or until scallops are opaque. turning once halfway through grilling. (For a gas grill preheat grill Reduce heat to medium-high. Place skewers on the greased grill rack over heat. Cover and grill as directed above.)
FIVE Transfer skewers to a serving platter and serve with avocado chunks tossed with remaining lime juice mixture and lime wedges, if desired.