Grilled Scallops with Pepper Citrus Salsa

Grilled Scallops with Pepper Citrus Salsa


Getting Started

What You’ll Need

  • 1 pound Sea Scallops
  • 3-4 tablespoons melted butter
  • Salt to taste
  • 1 lime
  • 1 lemon
  • 1 half of a fresh orange
  • 1/2 cup fresh pineapple (chopped)
  • 1 medium size ripe tomato (chopped)
  • 1/2 cup onions (chopped)
  • 3 tablespoons mined fresh parsley
  • 2-3 sprigs fresh mint (optional)
  • 1 tablespoon dried chili pepper flakes
  • OR 1-2 tablespoons fresh chillies
  • 1/2 teaspoon salt



In a medium size mixing bowl chop onions, tomatoes and pineapple; add the juice and zest from the lemon, lime

and orange. Gently stir in the parsley, add salt and peppers; toss mint sprigs into salsa; place in an airtight container and chill. Toss salsa several times while chilling and before serving.


Drizzle some of the melted butter on scallops and salt; grill scallops at 425 degrees for 3-4 minutes on both sides; brushing with the additional melted butter. Scallops should be opaque when done.


Plate scallops on a bed of lettuce leaves or shredded cabbage and top with the Citrus Salsa. Serve immediately

Salsa is best when made ahead; store in refrigerator up to 24 hours