Source: dLife

Pineapple juice, soy sauce, and fresh ginger brings out the natural sweetness of scallops.

Servings

0.75 cup pineapple juice
0.33 cup mirin (or rice wine vinegar)
2 tbsp low sodium soy sauce
2 tsp sesame oil (dark)
1 tsp fresh ginger root , peeled and minced
1 medium garlic cloves , chopped
16 large scallops (about 1 1/4 pound)
1 tsp canola oil

1 In mixing bowl, whisk pineapple juice, mirin, vinegar, soy sauce, sesame oil, ginger, and garlic.
2 In small saucepan, and half of sauce and bring to boil over medium high heat. Lower heat to medium, stirring frequently, gently simmer, about 20-25 minutes, until reduced to syrup.
3 In bowl with remaining pineapple juice mixture, place scallops. Cover and refrigerate 15 minutes.
4 Preheat broiler and place broiler rack 4-6" from heat source.
5 Drain scallops and discard remaining marinade. Thread with four scallops onto each metal or wooden skewers. Brush with canola oil.
6 Broil scallops, turning often until they are opaque, about 4-6 minutes. Brush with cooked pineapple syrup and serve immediately.

If using wooden skewers, soak them 30 minutes in water. Note: Because some of the marinade is discarded, the nutrition facts are not accurate.