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Source: America's Favorite Food Associations

Grilled Scallops with Tropical Salsa
A delicious appetizer!
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Serves: 4
Prep Time: 20 minutes
Cook Time: 4 minutes
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2 tablespoons fresh lime juice
2 teaspoons honey
2 tablespoons Crisco® Vegetable Oil
pinch cayenne pepper
1 teaspoon salt
12-16 sea scallops
8 8-inch metal skewers
2 tablespoons macadamia nuts, chopped, lightly toasted




In a medium bowl whisk together the lime juice,
honey, oil, cayenne pepper and salt. Add the scallops
and gently toss, coating well. Cover and marinate in
the refrigerator at least 2 hours or overnight. Soak the
bamboo skewers in a bowl of water for at least 1
hour to prevent them from burning on grill.

Heat the barbecue grill until the coals glow red with
white ash around the edge. Double-skewer the scallops
using 3 to 4 per serving by threading on 2 parallel
skewers about 1/2 inch apart. Put the scallop skewers
on the hot grill and cook until nicely marked about 1
1/2 minutes. Turn and contine cooking until the
scallops are just cooked and still very juicy, about 1
minute longer. Arrange on individual plates, dollop with
Tropical Fruit Salsa and sprinkle with macadamia nuts, if
using.





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