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 follows

Directions

Pineapple Salsa:

1 pineapple, peeled and sliced into 1/2-inch thick slices

2 red onions, peeled and sliced into 1/2-inch thick slices

3 green jalapenos

2 red jalapenos

Extra-virgin olive oil, for coating

1 tablespoon chopped mint leaves

1 tablespoon chopped Italian parsley leaves

1 lime, juiced

Salt and freshly ground black pepper

Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste.