I spend an inordinate amount of time on the internet. Most of the time I’m hoovering up ideas like…well…a hoover and just occasionally this leads to some very tasty discoveries.
Take these Pineapple & Lime Scallops. Initially I was inspired by Honey Glazed Scallops with Peach Salsa over at REM Cooks which reminded me that I had scallops in the freezer.
Then I started combing the web for ideas and came across these Pineapple Fusion Scallops at Bell Alimento.
Slowly but surely my brain assimilated these two unique (and very lovely looking) recipes and spat out the below.
In the Caribbean pineapple and lime are common as muck. In fact, last summer I bought a whole crate of pineapples fresh from a local farm.
They were sweet, delicious and heavenly.*
These are store-bought but local so just as good. I loved the sauce and will probably make it again to serve over chicken or prawns or even just a simple sweet n’ sour veggie stir-fry.
*Side note: did you know it’s possible to grow your own pineapples indoors? Me neither until I saw this (see? I do spend too much time online).
Apparently you just slice the top off, put it in some soil and wait a really, really, really long time (you might want to be doing other things while it grows, like getting married, building careers, having babies, growing old etc)
Pineapple & Lime Scallops (serves 2)
- 1lb scallops or enough for two
- 1 cup pineapple, chopped (do not de-core your pineapple-the fibrous lumps break down and besides, that’s where all the good nutrients are)
- 1/2 cup fresh lime juice (two limes worth)
- 2 tsps honey
- 2 tsps coconut oil, plus two tbsps for frying
- Heat the pineapple, lime juice, honey and coconut oil in a pan. Let it come to a boil and simmer until the liquid reduces by about half.
- Transfer the sauce to a blender and process ’til smooth.
- Add 2 tbsps coconut oil to a frying pan. Heat on a high heat for a few minutes until the oil is very hot. Carefully add the scallops to the pan and sear them – this will take 2-3 minutes on each side.
- Plate the scallops and cover with a generous helping of the sauce.