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Recipe courtesy of Wolfgang Puck

Grilled Scallops with Grilled Pineapple Salsa

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  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 to 6 appetizer servings or 3 main course servings
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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

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


Special equipment:
wooden skewers
  1. Soak wooden skewers in water for 30 minutes.
  2. 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.
  3. 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. 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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