KEY POINTS:
Serves 4 as an entree
3/4 cup pineapple, finely diced
1 lime, segmented
Juice of 2 limes
Zest of 1 lime, finely diced
3 tsp red onion, finely diced
1 tsp sesame oil
2 tsp caster sugar
2 Tbs rice vinegar
1/4 red capsicum, finely diced
2 Tbs rice bran oil
16 fresh scallops
1 Tbs sesame seeds, toasted
Coriander leaves
1. Combine the first nine ingredients in a bowl, cover, chill and let the flavours develop for at least 30 minutes.
2. Heat the barbecue hotplate or a fry pan and add the oil. Cook the scallops for 1 minute without touching, then turn over and cook for another minute.
3. Serve the scallops topped with spoonfuls of salsa and garnish with coriander and sesame.
