Scallops with Pineapple Sauce
Serves 2
This makes a quick light meal, perfect after heavy holiday eating!
Here is what you will need:
12 to 16 sea scallops, thawed if frozen
1 cup chopped fresh pineapple
1 TBS olive oil
1 tsp red chili flakes
1 cup white wine
1 TBS chopped garlic
salt and pepper
1 TBS chopped chives for garnish
Rice or whatever you want to serve it on. I chose Jasmine rice.
Splash of soy sauce, optional
Heat oil in a cast iron pan. Pat the scallops dry and season on both sides with salt and pepper.
Make sure the oil is hot and add the scallops. Sear the scallops on first side for 1 and a half to 2 minutes, flip and cook about a minute on second side. Sometimes I'll do a tester scallop to see how long it needs to cook, you don't want to over cook them.
Remove scallops and set aside. Turn down the heat and add in the garlic, stirring constantly for about 1 minute, you don't want to burn the garlic. Add in the wine and scrape the bottom of the pan to pick up any bits.
Let the wine simmer and reduce a bit.
Add in pineapple and let it cook down a bit.
I like to take a potato masher and mush up the pineapple a bit but you certainly don't have to.
Taste your sauce. I like a splash of soy sauce. Season as you like.
Add the scallops back to the pan to warm up. Serve on top of rice, or whatever you like and garnish with chives. Let's Eat!!