Patch’s Tavern: Grilled Pineapple and Scallops Teriyaki
Enjoy this suggested Memorial Day menu that's a healthy alternative to the traditional hamburger.
Memorial Day weekend is finally here. It’s the official kick-off of summer, pool season, picnics and of course grilling season.
Of course, Memorial Day is the time to honor our service men and women past and present, fly the flag, and gather with friends and family. So, fire up your grills and welcome the season of summer.
This delicious recipe is a summer must and a great dish to break out of a grilling recipe rut. Scallops are a quick cooking shellfish that makes a marvelous meal. The scallops are marinated in sweet teriyaki sauce, skewered and then grilled to perfection. The pineapple and teriyaki sauce brings out the natural sweetness of scallops.
If you don't have an indoor grill pan, roast the skewers in the oven until scallops turn opaque. I used a store-bought teriyaki stir fry and marinade that is gluten free and quite delicious. For my favorite veggies, I used mushrooms and broccoli. Feel free to use your favorite veggie.
Try this dish at your next backyard gathering and discover your new signature summer recipe.
Have a safe and happy Memorial Day!
- 12 large sea scallops, washed and dried
- 12 chunks fresh pineapple
- Favorite veggies sliced or cubed
- 2 garlic cloves, minced
- 1/2 cup teriyaki stir fry and marinade
- 1/2 teaspoon salt
- Dash of pepper
Soak 6 wooden skewers in water. Place the scallops on paper towels to blot dry. Toss scallops, pineapple, veggies, garlic, salt, pepper and teriyaki sauce together in a bowl and marinate for 1/2 hour to 1 hour. When ready to cook, drain skewers. Heat the grill to medium.
Thread skewers through 2 pineapple chunks and 2 scallops and veggies. Drizzle extra-virgin olive oil generously over the skewered scallops. Grill, turning as needed, for 6 to 8 minutes or until scallops are just cooked through. Serve immediately over a bed of steamed rice. Enjoy!