Originally posted in "Going for thrills on the grill" by John Edward Young
Serves 4
Olive oil
4 slices fresh pineapple, about 1/2-inch thick
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
Juice of 1 fresh lime
Juice of 1 fresh lemon
16 large sea scallops, rinsed and patted dry
6 cups mixed greens or salad bowl or Boston lettuce
Lightly brush grill with olive oil.
Over high heat, grill pineapple slices about 3 minutes on each side, or until tender and golden brown; remove from grill. When cool enough to handle, cut away skin and hard center core; discard. Cut pineapple in small pieces.
Place mango, avocado and pineapple in a large bowl; toss with lime and lemon juices.
Remove the small crescent-shaped tough muscle from each sea scallop. Place scallops on the grill – threading scallops on a bamboo skewer can facilitate turning. Cook for about three minutes on each side.
Divide salad greens on 4 plates, top with fruits and juices and scallops. Drizzle with additional olive oil if desired.
