Cinnamon Skewered Scallops with Pineapple Orange Salsa

Cinnamon sticks become skewers for scallops, complimenting the mint and orange juice marinade.









Ingredients:

Pineapple Orange Salsa

• 1 cup diced fresh pineapple
• 1 medium orange, peeled and segmented
• 1/2 cup diced red bell pepper
• 2 tablespoons seeded and finely chopped jalapeno pepper
• 2 tablespoons orange blossom honey
• 1 tablespoon Grand Marnier liquor (optional)
• 1 tablespoon olive oil
• 1 teaspoon dry Onion, Minced
• 1/2 teaspoon dry Orange Peel
• 1/2 teaspoon dry Cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon Pepper, Black Fine Grind

Scallops

• 12 jumbo sea scallops (approximately 1 pound)
• 1-1/2 teaspoons Spice Islands® Szechuan Seasoning

Marinade

• 2-1/2 tablespoons orange juice
• 2-1/2 tablespoons olive oil
• 1-1/2 teaspoons rice vinegar
• 1/2 teaspoon Dried Mint
• 1/2 teaspoon salt

Directions:

For Salsa:
Combine all salsa ingredients in a large mixing bowl. Cover and refrigerate 1 hour.

For Scallops:
Soak cinnamon sticks in warm water for 1 hour. Remove sticks and discard water.

Skewer 2 scallops onto each cinnamon stick and place in a glass baking dish.

Combine Szechuan seasoning, mint, orange juice, oil, vinegar and salt in a small bowl. Pour evenly over scallops, cover and refrigerate 30 minutes.

Remove scallops from marinade and grill or broil over medium-high heat 2-4 minutes per side or until cooked through. Serve each skewer with Pineapple Orange salsa.