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SCALLOPS:
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1 pound medium to large scallops
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1 tablespoon fresh ginger mint leaves - chopped or regular mint if preferred
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1 tablespoon fresh rosemary - chopped
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olive oil
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fresh ground black pepper
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salt to taste
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SALSA:
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2 whole peaches - pitted, diced
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1 sweet red pepper - seeded, chopped
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1 jalapeno - seeded, chopped
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1 tablespoon fresh lime juice
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1/4 cup fresh cilantro - chopped
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1/2 red onion - chopped
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15 ounces canned crushed pineapple - drained
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