Here we are in the heart of grilling season, a time when people who love outdoor cooking will look for any excuse to fire up the grill. Enthusiasts happily toss just about any ingredient on the fire, from heads of radicchio or Belgian endive quickly charred for a delicious salad to kabobs, sausages, burgers, fish fillets, steaks and chops to grilled vegetable side dishes and even pizzas.
I’m surprised by one food category, however, that continues to be met by skepticism when it comes to grilling: fresh fruit. People seem to think that sweet things won’t benefit from grilling. But the truth is the same aspects of grilling that make savory ingredients taste so good can benefit sweet things as well — especially fresh fruit.
A few minutes over a hot fire will caramelize the natural sugars in ripe but firm fruit, intensifying the flavor while making it more tender and juicy. Grill pitted nectarine or peach halves, for example, and place them on grill-toasted slices of pound cake, and you have an amazing summer dessert — especially when you add a scoop of your favorite ice cream before serving.
You don’t have to confine grilled fruit to the dessert part of your menu, either. I especially love to make quick salsas based on grilled fresh fruit to serve with any grilled seafood, poultry or meat that might taste even better accompanied by a combination of sweet, tangy and spicy flavors.
For the perfect example of how delicious grilled fruit salsas can be, I’d like to share my recipe here for sea scallops accompanied by a lively, colorful salsa of fresh pineapple tossed with grilled jalapeno chiles, bell pepper and red onion. The salsa is quick and easy to prepare once your fire is hot, taking just a few minutes on the grill and a few more for cooling, chopping and tossing. All that remains to do is grill the scallops, which take about 2 minutes per side (don’t overcook them), and serve it all on a platter or individual plates.
The salsa goes perfectly with any other main dish you like, from shrimp to salmon to tuna, boneless pork chops or steaks. It’s even great on sausages or burgers. And you can vary the ingredients as you wish, adding some grilled firm pitted nectarine or plum halves or other fresh herbs such as basil, chives or parsley; or using lemon or orange juice instead of the lime. So you can go on customizing and enjoying it all through the summer grilling season.
GRILLED SEA SCALLOPS WITH GRILLED PINEAPPLE, JALAPENO AND BELL PEPPER SALSA
Serves 4 to 6 as an appetizer, 2 to 3 as a main course.
For the grilled pineapple, jalapeno and bell pepper salsa:
1 small to medium ripe pineapple, peeled and cut into slices 1/2 inch thick
2 red onions, peeled and cut into slices 1/2 inch thick
3 green jalapeno chiles
2 red jalapeno chiles, or 2 more green ones
1 red, orange or green bell pepper, quartered, stemmed, and seeded
Extra-virgin olive oil, for coating
2 tablespoons chopped fresh cilantro leaves
1 lime, juiced
Freshly ground black pepper
For the grilled sea scallops:
12 large sea scallops
2 teaspoons chopped fresh mint leaves
2 teaspoons chopped fresh basil leaves
Extra-virgin olive oil
Freshly ground black pepper
Bottled teriyaki or barbecue sauce (optional)
If using wooden or bamboo skewers (you’ll need 8 total), soak them in water for 30 minutes to help prevent scorching during grilling.
Meanwhile, prepare the salsa: Build a fire in a charcoal grill, or preheat a gas or electric grill. When the fire is hot, carefully oil the grill’s cooking grid. Place the pineapple slices on the grill, and cook until seared golden brown, about 4 minutes per side, turning once with grilling tongs or a grilling spatula. Set aside on a platter once you’re done grilling the pineapple.
While the pineapple is grilling, put the onion slices, jalapenos and bell pepper in a mixing bowl, and gently toss with enough olive oil to coat. Arrange on the hot grill and cook until golden brown, 3 to 4 minutes per side. Set aside on another platter.
When the jalapenos are cool enough to handle, use paper towels to help you peel off the skin. Stem, seed and mince the jalapenos.
Cut the pineapple into 1/4- to 1/2-inch cubes, removing and discarding the tough core from each slice. Cut up the onions and bell pepper the same size.
In the mixing bowl, combine the pineapple, onion, jalapenos, bell pepper and cilantro, add the lime juice, drizzle with olive oil, and toss well, seasoning to taste with salt and pepper. Set aside while you prepare the scallops.
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Brush the grill’s cooking grid with oil. Season the scallops lightly on both sides with salt, and place the skewers over high heat. Grill until just cooked through, about 2 minutes per side, turning the skewers once. If you like, after turning them, brush lightly with teriyaki or barbecue sauce.
Mound some of the salsa on individual serving plates or on a platter. (Reserve any extra in a covered bowl in the refrigerator for another meal.) Pushing with a fork, carefully slide the scallops off the skewers and arrange on top of the salsa. Serve immediately.
Source : https://www.twincities.com/2018/07/18/wolfgang-puck-grilled-chile-spiked-fruit-salsa-brings-the-sweet-heat/1117