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      RECIPE TITLE "Grilled Scallops with Grilled Pineapple Salsa"
    recipe by Wolfgang Puck, courtesy of HSN

    yields Serving Size: 4-6 for appetizers, 3 for entrees time--difficulty easy

      RECIPE INGREDIENTS

    15 large sea scallops
    1 tablespoon chopped mint leaves
    1 teaspoon chopped rosemary leaves
    Extra-virgin olive oil
    Freshly ground black pepper
    Kosher salt
    Teriyaki or barbecue sauce, optional
    Pineapple salsa

     

      RECIPE METHOD

    # Rinse scallops and place on paper towels to blot dry. Thread 2 skewers through 5 scallops and repeat, making 3 skewers with 5 scallops each. Sprinkle with mint and rosemary and drizzle generously with extra-virgin olive oil. Grind black pepper over the skewered scallops. Add more olive oil and refrigerate for 30 minutes.

    # When ready to cook, remove scallops from refrigerator and season with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side, brushing with teriyaki or barbecue sauce if desired. Serve immediately over pineapple salsa.

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