INDOOR: Marinate scallops and assemble brochettes as directed. Preheat broiler. Place brochettes on lightly oiled baking sheet or broiler pan. Broil brochettes 4 inches from heat source for 3 to 4 minutes per side. Serve as directed.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 12 large sea scallops
- 1 (10-ounce) can frozen pina colada mix, thawed (recommended: Bacardi)
- 1/2 cup light rum
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon crushed garlic (recommended: Christopher Ranch)
- 12 ounces fresh pineapple wedges, cut into 1-inch pieces
- 1/2 cup shredded sweetened coconut, toasted
Instructions
- Soak 8 bamboo skewers in water for at least 1 hour.
- In a large zip-top bag, combine scallops, thawed pina colada mix, rum, salt, pepper, and garlic. Squeeze out air and seal bag. Gently massage to thoroughly combine ingredients. Marinate in refrigerator 15 minutes or up to 30 minutes. Do not marinate longer then this or the marinade will begin to cook the scallops.
- Set up grill for direct cooking or a grill pan over medium heat. Lightly oil the grate when ready to start cooking.
- Remove scallops from marinade and discard marinade. Thread 3 scallops through 4 skewers and thread the pineapple wedges onto the remaining skewers. Season with salt and pepper. Note: If grilling indoors on a grill-pan, pat the scallops dry before grilling.
- Spread toasted coconut on a plate; set aside. Place brochettes on hot oiled grill and cook until scallops are opaque and just cooked through, about 3 to 4 minutes per side. Grill the pineapple until there are nice grill marks and fruit softens a bit, about 4 minutes. Remove from grill and immediately press both sides of brochettes into toasted coconut. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 414 |
| Total Fat | 5 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 15 g |
| Cholesterol | 29 mg |
| Sodium | 737 mg |
Reviews
I loved it. It totally reminded me of when my ma would make sweet Scallop popsicles for those hot Southern summer nights.
For the last month my son (25 yrs) comes by with his room mate each Monday to learn how to cook a new meal.
We made this dish last night and it was EASY AND DELICIOUS!
Both the boys felt it was definitely not a first date meal, but more like a fourth or fifth! Not only does it taste great, it also looks beautiful! They think it’s a meal to keep in the “back pocket” for that special date and special gal!
What better review can you get?
We made this dish last night and it was EASY AND DELICIOUS!
Both the boys felt it was definitely not a first date meal, but more like a fourth or fifth! Not only does it taste great, it also looks beautiful! They think it’s a meal to keep in the “back pocket” for that special date and special gal!
What better review can you get?
I didn’t think this recipe worked at all. I found the pina colada mix way too sweet. Next time I will go with just the rum and some coconut milk. I will definitely add the pineapple chunks and it will still be plenty tropical but it won’t taste like a fishy dessert.
This was way too sweet. I see that only 2 reviews that were 5 stars left their names,the rest were anonymous,I wonder why ??????
The marinade was utterly disgusting and it was a very good thing I tasted it before ruining some expensive scallops.
so fast and easy – and delicious – I also added a skewer of grilled shrimp – very yummy
The marinade was far too sweet and cloying. It really detracted from the scallops.
To ruin scallops. Bad, really bad.
The marinade is way to sweet for the scallops. Every one hated this.
I just purchsed a cast iron grill pan and was anxious to use it. the scallops tasted great. I sprinkled them with sweet paprika for presentation. My company does not eat coconut. This is a real keeper. More scallop recipes, please.