Pineapple and Scallop Skewers
2 tsp. finely shredded lime peel
1/4 cup lime juice
1/4 cup snipped fresh cilantro
2 small green and/or red jalapeño pepper, seeded and finely chopped
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/3 cup canola oil
16 sea scallops (about 1-1/2 lb.)
12 large fresh pineapple chunks
1 avocado, peeled, pitted, and cut into 8 chunks
- In a small bowl combine lime peel, lime juice, cilantro, jalapeno, sugar, salt, and pepper. Slowly whisk in oil until combined; set aside.
- In a large bowl combine scallops, pineapple, and avocado. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes, stirring occasionally. Do not marinate longer, or scallops will get tough.
- Alternately thread 4 scallops, 3 pineapple chunks and 2 avocado chunks on each of 4 12- to 16-inch skewers.
- Grill kabobs on a well-greased grill rack directly over medium-high heat for about 8 minutes or until scallops turn opaque, turning once halfway through grilling. Transfer kabobs to a serving platter and serve with remaining lime juice mixture.