Grilled Marinated Scallops With Ginger and Sesame
From “Recipes From a Very Small Island” by Linda Greenlaw and Martha Greenlaw. Serves 4.
Ingredients
1/2 cup pineapple juice
1/2 cup soy sauce
1 tablespoon grated fresh ginger
Zest and juice of 1 lime
24 large sea scallops
3 tablespoons sesame seeds
Lime wedges, for garnish
Directions
In a shallow dish, combine the pineapple juice, soy sauce, ginger, lime zest and lime juice. Add the scallops, turn to coat, and set aside for 30 to 40 minutes.
Build a hot charcoal fire or preheat a gas grill. Toast the sesame seeds in a small skillet over medium heat until they turn one shade darker, about 4 minutes.
Thread the scallops on four metal skewers, placing them so that the flat surfaces are exposed. Grill, turning once, until the scallops are lightly browned and no longer translucent, about 2 to 3 minutes per side. Sprinkle with sesame seeds, garnish with lime wedges, and serve.
