Grilled Scallop Kabobs
|Canned unsweetened pineapple chunks||8 Ounce|
|Sesame seeds||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Reduced sodium soy sauce||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Sea scallops||1 Pound|
|Green pepper||1 Medium|
Drain pineapple, reserving juice; set aside.
Combine pineapple juice, sesame seeds, lime juice, soy sauce, honey, and ginger in a dish.
Rinse scallops with cold water, and par dry.
Add scallops to pineapple juice mixture, stir until well coated.
Cover and refrigerate 3 to 4 hours, stirring frequently.
Remove scallops from marinade, reserving marinade.
Alternate scallops, pineapple and green pepper on 4 skewers.
Grill kababs 4 inches over medium-hot coals 5 minutes on each side or until scallops are done, basting frequently with marinade.