Pina Colada Scallop Brochettes

1. 1

   Soak 8 bamboo skewers in water for at least 1 hour.

2. 2

   In a large zip-top bag, combine scallops, thawed pina colada mix, rum, salt, pepper, and garlic.

3. 3

   Squeeze out air and seal bag.

4. 4

   Gently massage to thoroughly combine ingredients.

5. 5

   Marinate in refrigerator 15 minutes or up to 30 minutes.

6. 6

   Do not marinate longer then this or the marinade will begin to cook the scallops.

7. 7

   Set up grill for direct cooking or a grill pan over medium heat.

8. 8

   Lightly oil the grate when ready to start cooking.

9. 9

   Remove scallops from marinade and discard marinade.

10. 10

    Thread 3 scallops through 4 skewers and thread the pineapple wedges onto the remaining skewers.

11. 11

    Season with salt and pepper.

12. 12

    Note: If grilling indoors on a grill-pan, pat the scallops dry before grilling.

13. 13

    Spread toasted coconut on a plate; set aside.

14. 14

    Place brochettes on hot oiled grill and cook until scallops are opaque and just cooked through, about 3 to 4 minutes per side.

15. 15

    Grill the pineapple until there are nice grill marks and fruit softens a bit, about 4 minutes.

16. 16

    Remove from grill and immediately press both sides of brochettes into toasted coconut.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.