Grilled Scallops with Grilled Pineapple Salsa

Recipe courtesy Wolfgang Puck

Show: Wolfgang Puck's Cooking ClassEpisode: Quick and Easy Grilling

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
20 min
Level:
Easy
Yield:
4 to 6 appetizer servings or 3 main course servings

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 20 min
Total:: 1 hr 50 min

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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

Soak wooden skewers in water for 30 minutes.

Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes.

Season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa.

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.

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Comments & Reviews

recipe Grilled Scallops with Grilled Pineapple Salsa
Anonymous 08-11-2006
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5 star salsa
Rated: 5 stars out of 5

My husband and I were are crazy over this salsa although it does take some prep work. scallops are good too but I cook them... a whole lot longer.Read more
recipe Grilled Scallops with Grilled Pineapple Salsa
Anonymous 07-08-2006
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Too spicy to be edible
Rated: 1 stars out of 5

I thought this recipe sounded delcious but it ended up being so spicy that it was inedible...wasted quite a bit of money on... the scallops. Even the pineapple was spicy from the jalapenos.Read more
recipe Grilled Scallops with Grilled Pineapple Salsa
Anonymous 09-25-2005
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Fantastic Dish
Rated: 5 stars out of 5

I've made it several times, both with different degrees of spice (Anaheim peppers are a MUST in this dish) First time making... it was with charcoal grilled scallops, pineapple, onion, and peppers. It was phenominal, although I used 3 different spicy peppers and it was VERY hot. Another time was indoors, pan grilled scallops and all the previously mentioned ingredients sauteed. No matter how you hack it, this dish is a WINNER. Perfect for anyone who's got a taste for seafood and is willing to try something different. Something you'd eat in a 5 star restaurant.Read more
recipe Grilled Scallops with Grilled Pineapple Salsa
CHERYL rancho palos verdes, CA 02-07-2005
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execellent
Rated: 5 stars out of 5

great party recipe
recipe Grilled Scallops with Grilled Pineapple Salsa
Anonymous 12-22-2004
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Scallops for those who aren't sure.
Rated: 5 stars out of 5

I always had trouble with my family eating scallops--they just didn't like them. I prepared them this way however, and there... was a huge difference. We make this on a regular basis.Read more
recipe Grilled Scallops with Grilled Pineapple Salsa
ARWEN Macomb Twp., MI 08-27-2004
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Not a good combo
Rated: 2 stars out of 5

The pineapple and scallops didn't meld well. The scallops themselves were almost tasteless. I won't be making this one... again.Read more