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.