Tuesday, July 29, 2008

Grilled Scallops with Pineapple Salsa


It's finally time for Qualicum Bay scallops. I've been waiting for this delicious occasion since last summer. Waiting for something for that long generates quite a bit of anticipation. These scallops are sweet and succulent and so tender. They're also huge. One scallop measures about 3 inches across

I love it when the quality of ingredients are the real star in a dish and don't have to be masked by heavy flavors. That's why we decided that all these scallops needed were a quick sear on a hot grill. I saw this recipe for a grilled pineapple salsa by Wolfgang Puck and I thought it would be a refreshing accompaniment. I should mention that my boyfriend hates pineapple salsa, he thinks it's pretentious. I talked him into it and trust me, I didn't hear any complaints. The scallops were unbelievable and the pineapple salsa was a great match. They were worth having to wait all year for.

RECIPE:

Scallops:
8-10 scallops, rinsed, patted dry and beard removed
olive oil
salt and pepper

Heat a grill to high heat. Brush the scallops with a little olive oil. Season lightly with salt and pepper. Place the scallops on the hot grill (if your scallops are on the smaller side, thread them on skewers and grill them like that.) Grill the scallops for 2-3 minutes on each side.

Grilled Pineapple Salsa (courtesy of Wolfgang Puck and the Food Network:)
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 (I substituted cilantro)
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.

13 comments:

Natasha said...

the salsa sounds incredible!

Cathy C said...

What a great blend - This salsa would also be great on Salmon or any other fish for that matter!! Yum.

Cheers
Cathy
www.wheresmydamnanswer.com

~Madeline~ said...

Hi Natasha, it really is. Even my anti-pineapple salsa boyfriend loved it!

Hi Cathy C, I agree. Even chicken would be good.

hot garlic said...

Thanks for your nice comment on my blog! I love this blog!! The clean layout it appealing and the recipes and photos are delicious.

Emiline said...

Pineapple salsa is delcious! He's crazy.
I think it's a good idea to pair it with the scallops.

michelle of bleeding espresso said...

YUM! I *love* pineapples, and this sounds like a great way to use them :)

Mike of Mike's Table said...

Pineapple pretentious? :o Glad you talked him out of it--this dish looks like a winner.

averagebetty said...

YUM!!! That dish has summertime written all over it!

Venus ~ Vi said...

Mmmmmmm....the scallops look so succulent and juicy!

Angry Asian said...

i love love love scallops! i don't make it at home, i'd rather have it prepared properly at a restaurant! :) your dish looks gorgeous.

~Madeline~ said...

Thanks so much Hot Garlic! You just made my day :)

I know Emiline, he is crazy! I think he's had one too many bad ones. But like I said, he wasn't complaining that night!

Hi Michelle, I loved the salsa, the grilling gave it a nice subtle smoky flavor.

Thanks Mike!

I agree Average Betty, it's a great dish for summer.

Thanks Venus Vi!

Thanks Angry Asian, If you don't overcook scallops they are excellent at home and really easy to prepare.

Esi said...

I love pineapple salsa! I have never tried it grilled before, but this whole recipe looks great.

~Madeline~ said...

Thanks Esi!

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