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Serving Size : 4 8 ounce canned unsweetened pineapple chunks -- undrained 2 tablespoons sesame seeds 2 tablespoons lime juice 1 tablespoon reduced-sodium soy sauce 1 tablespoon honey 1/4 teaspoon ground ginger 1 pound sea scallops 1 medium green pepper -- seeded and cut into 3/4-inch pieces Drain

Though it's not a true ceviche, since the scallops are already cooked when they hit the marinade, the classic combination of refreshing citrus acid from orange and lime juice, heat from jalapeño, crunch from cucumber, and sweetness from the scallops themselves becomes even more intriguing

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"In Henry, Illinois, Dennis Reed creates this green salad with scallops, asparagus, bacon and walnuts. The recipe calls for prepared vinaigrette, but Dennis often fixes a homemade version with walnut oil and balsamic vinegar."

"Scallops, squash, and cherry tomatoes are threaded onto skewers and grilled up in minutes. Wave 2 is easy with this dish."