RECIPE TITLE "Grilled Scallops with Grilled Pineapple Salsa"
recipe by Wolfgang Puck, courtesy of HSN
Serving Size: 4-6 for appetizers, 3 for entrees -- easy
15 large sea scallops
1 tablespoon chopped mint leaves
1 teaspoon chopped rosemary leaves
Extra-virgin olive oil
Freshly ground black pepper
Teriyaki or barbecue sauce, optional
# 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.