1 large sun-ripened tomato, seeded and chopped
2 scallions, thinly sliced
2 tbsp chopped fresh mint
2 tbsp orange or pineapple juice
1 tbsp olive oil
8 oz sea scallops
1. In a bowl, combine chopped tomato, scallions, mint, fruit juice and olive oil. Add salt to taste. Drain excess liquid from salsa into a shallow dish.
2. Add scallops to salsa liquid in the dish. Add a generous grinding of black pepper and toss to coat. Thread scallops onto skewers.
3. Heat a stovetop grill pan or prepare an outdoor grill. Grill scallops for 4 - 5 minutes, until just done. Serve with salsa on the side.