“It’s another grilled recipe with a delectable result.”

INGREDIENTS      

1/2 cup pineapple juice
1/2 cup lite soy sauce
1 tbsp. grated fresh ginger
1 lime, Zest and juice only
24 large sea scallops
1 1/2 tbsp. sesame seeds
   Lime wedges, for garnish

DIRECTIONS

• Combine the pineapple juice, soy sauce, ginger, lime zest and lime juice in a shallow dish.
• 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.