Grilled Scallops with Pineapple Peach Salsa Recipe

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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.
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  • 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 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
15 mins
10 mins
55 mins
  • 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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