Piña Colada Scallop Brochettes
Piña Colada Scallop Brochettes
From Sandra Lee
Ingredients
- 12 large sea scallops
1 (10-ounce) can frozen pina colada mix, thawed (recommended: Bacardi)
1/2 cup light rum
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed garlic (recommended: Christopher Ranch)
12 ounces fresh pineapple wedges, cut into 1-inch pieces
1/2 cup shredded sweetened coconut, toasted
Directions
- Soak 8 bamboo skewers in water for at least 1 hour.
- In a large zip-top bag, combine scallops, thawed pina colada mix, rum, salt, pepper, and garlic. Squeeze out air and seal bag. Gently massage to thoroughly combine ingredients.
- Marinate in refrigerator 15 minutes or up to 30 minutes. Do not marinate longer then this or the marinade will begin to cook the scallops.
- Set up grill for direct cooking or a grill pan over medium heat. Lightly oil the grate when ready to start cooking.
- Remove scallops from marinade and discard marinade.
- Thread 3 scallops through 4 skewers and thread the pineapple wedges onto the remaining skewers. Season with salt and pepper.
- If grilling indoors on a grill-pan, pat the scallops dry before grilling.
- Spread toasted coconut on a plate; set aside.
- Place brochettes on hot oiled grill and cook until scallops are opaque and just cooked through, about 3 to 4 minutes per side. Grill the pineapple until there are nice grill marks and fruit softens a bit, about 4 minutes.
- Remove from grill and immediately press both sides of brochettes into toasted coconut. Serve hot.
Serves 4.
Information
- Category
- Seafood, Appetizers
- Cuisine
- North American
