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Grilled Sea Scallops With Papaya Salsa
1 lb. Scallops
4 (10 inch) bamboo skewers
1 ripe papaya, diced
1/2 medium red onion, chopped (1 cup)
1/4 cup coarsely chopped fresh cilantro
2 Tbsp. lime juice, about 1 lime
1 clove garlic, minced or pressed
1/8 tsp. pepper
2 tsp. vegetable oil
Rinse Scallops and pat dry; set aside. Soak bamboo skewers in water. In medium bowl, combine papaya, red onion, garlic, cilantro, 1 tablespoon lime juice and pepper. Mix gently to avoid mashing papaya. Cover and refrigerate (it will keep for up to 2 days). Place Scallops on skewers. Mix together oil and 1 tablespoon lime juice. Baste Scallops and place on oiled grate. Grill until opaque, about 3 to 4 minutes on each side. Seave with salsa on the side.
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