 | | Directions | Scallops:- Thread scallops on skewers, 5 on each.
- 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.
- Season scallops with salt; place on grill over high heat, about 2-3 minutes each side turning only once.
- Serve with pineapple peach salsa.
Salsa:- Mix all ingredients together. Serve immediately. Refrigerate any leftovers.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 5
|  | | Ingredients | | - | | 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 |
| - | | SALSA: |
| - | | 2 whole peaches - pitted, diced |
| - | | 1 sweet red pepper - seeded, chopped |
| - | | 1 jalapeño - 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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