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Photo by: Joseph De Leo
A friend who spends the winter months dragging for scallops showed up at my door one evening bearing a gift of two gallons of freshly shucked scallops. (One may have been due to the fact that he had overimbibed at a party on a previous night, passed out in the middle of my kitchen floor, and had to be carried home. The gift was appreciated and he was forgiven.) The scallops were gorgeous! Although scallops do freeze well, nothing compares to those straight out of the shell. I tried to consume as many scallops as I could while they were fresh. Luckily, I also love them marinated and grilled. They only way to hurt them is to dry them out by overcooking. Like most seafood, to err on the side of undercooked is divine!
1. In a shallow dish, combine the pineapple juice, soy sauce, ginger, lime zest, and lime juice. Add the scallops, turn to coat, and set aside for 30 to 40 minutes.
2. Build a hot charcoal fire or preheat a gas grill. Toast the sesame seeds in a small skillet over medium heat until they turn one shade darker, about 4 minutes.
3. Thread the scallops on four metal skewers, placing them so that the flat surfaces are exposed. Grill, turning once, until the scallops are lightly browned and no longer translucent, about 2 to 3 minutes per side. Sprinkle with sesame seeds, garnish with lime wedges, and serve.
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