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Grilled Scallops with Pineapple Peach Salsa Recipe

Scallops are so tender and flavorful when quickly grilled, but they become even better when served with this naturally sweet salsa featuring peaches and pineapple. A jalapeno gives it a touch of heat.
- 1 pound medium to large scallops
- 1 tablespoon fresh ginger mint leaves - chopped or regular mint if preferred
- 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

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Servings: 5
Serving Description: 3-4 scallops each
Prep Time: 15 minutes
Cook Time: 10 minutes
  • Thread 5 scallops on each skewer.
  • Drizzle with olive oil and sprinkle with mint and rosemary; then grind black pepper over the scallops.
  • Drizzle a little more olive oil on the scallops and place in the refrigerator for 30 minutes.
  • Season the scallops with salt; the place on the grill over high heat for about 2-3 minutes on each side turning only once.
  • Serve with the pineapple peach salsa.

  • Combine all of the salsa ingredients.
  • Serve the salsa immediately with the scallops. Refrigerate any leftovers.
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