Scallops on skewers "Pina Colada"

Ingredients:

• 12 large scallops
• 1 can (280g) frozen coconut milk-based pina colada mix (defrosted), preferably Bacardi
• 1/2 cup light rum
• 340 g fresh pineapple, cut into 2.5 cm pieces
• 1 teaspoon ground black pepper
• 1 teaspoon crushed garlic
• 1/2 tsp salt
• 1/2 cup toasted coarse sweet coconut flakes

Preparation:

1. Soak 8 bamboo skewers in water for at least an hour.
   
   In a large zip-top bag, combine the scallops, Pina Colada mix, rum, salt, pepper, and garlic. Press out any air and seal the bag. Press gently to combine.
   
   Marinate in the refrigerator for 15 to 30 minutes. Do not leave the scallops in the marinade for longer than this, as the shellfish will begin to cook.
2. Prepare the grill for direct heat, or place a gas grill pan over medium heat. Lightly oil the grill grate just before cooking.
   
   Remove the scallops from the marinade and discard the marinade. Thread 3 scallops onto 4 skewers, alternating with pineapple chunks. Season with salt and pepper.
   Advice: If you are grilling in the oven or using a grill pan, pat the scallops dry before grilling.
3. Sprinkle toasted coconut on a plate. Place the scallops on a hot, oiled grill and grill until opaque and cooked through, about 3-4 minutes per side. Grill the pineapple until charred and slightly tender, about 4 minutes. Remove from the grill and immediately coat both sides in toasted coconut. Serve hot.
   
   At home: Marinate the scallops and thread them onto skewers as directed. Preheat the grill in the oven. Place the skewers on a lightly greased baking sheet or oven-safe dish. Grill the skewers, 10 cm (4 inches) from the grill, for 3-4 minutes per side. Serve as directed.