Grilled sea scallops with grilled salsa

Prep: 30 minutes Cook: 40 minutes Makes: 4 to 6 as an appetizer, 2 to 3 as a main course

For the grilled pineapple, jalapeno and bell pepper salsa: 1 small to medium ripe pineapple, peeled and cut into slices 1⁄2 inch (12 mm) thick 2 red onions, peeled and cut into slices 1⁄2-inch (12-mm) thick 3 green jalapeno chiles 2 red jalapeno chiles, or 2 more green ones 1 red, orange or green bell pepper, quartered, stemmed, and seeded Extra-virgin olive oil, for coating 2 tablespoons chopped fresh cilantro leaves 1 lime, juiced Kosher salt Freshly ground black pepper For the grilled sea scallops: 12 large sea scallops 2 teaspoons chopped fresh mint leaves 2 teaspoons chopped fresh basil leaves Extra-virgin olive oil Freshly ground black pepper Kosher salt Bottled teriyaki or barbecue sauce (optional) 1 If using wooden or bamboo skewers (you’ll need 8 total), soak them in water for 30 minutes to help prevent scorching during grilling. 2 Meanwhile, prepare the salsa: Build a fire in a charcoal grill, or preheat a gas or electric grill. When the fire is hot, carefully oil the grill’s cooking grid. Place the pineapple slices on the grill, and cook until seared golden brown, about 4 minutes per side, turning once with grilling tongs or a grilling spatula. Set aside on a platter once you’re done grilling the pineapple. 3 While the pineapple is grilling, put the onion slices, jalapenos and bell pepper in a mixing bowl, and gently toss with enough olive oil to coat. Arrange on the hot grill and cook until golden brown, 3 to 4 minutes per side. Set aside on another platter. 4 When the jalapenos are cool enough to handle, use paper towels to help you peel off the skin. Stem, seed and mince the jalapenos. 5 Cut the pineapple into 1 ⁄ - to 1 ⁄ -inch (6- to 4 2 12-mm) cubes, removing and discarding the tough core from each slice. Cut up the onions and bell pepper the same size. 6 In the mixing bowl, combine the pineapple, onion, jalapenos, bell pepper and cilantro, add the lime juice, drizzle with olive oil, and toss well, seasoning to taste with salt and pepper. Set aside while you prepare the scallops. 7 For the scallops, place them on paper towels and lightly blot them dry. Thread 2 skewers parallel through 3 scallops; repeat with the remaining scallops. Place the skewered scallops in a single layer on a shallow tray or pan. Sprinkle evenly with mint and basil, then drizzle generously with olive oil. Season to taste with black pepper, then drizzle with more oil. Loosely cover and leave for about 15 minutes. 8 Brush the grill’s cooking grid with oil. Season the scallops lightly on both sides with salt, and place the skewers over high heat. Grill until just cooked through, about 2 minutes per side, turning the skewers once. If you like, after turning them, brush lightly with teriyaki or barbecue sauce. 9 Mound some of the salsa on individual serving plates or on a platter. (Reserve any extra in a covered bowl in the refrigerator for another meal.) Pushing with a fork, carefully slide the scallops off the skewers and arrange on top of the salsa. Serve immediately.

Nutrition information per serving: 162 calories, 5 g fat, 1 g saturated fat, 7 mg cholesterol, 27 g carbohydrates, 18 g sugar, 5 g protein, 122 mg sodium, 3 g fiber