Chinese five spice seared scallops with pineapple jam
Ingredients
Pineapple jam:
- 1 fresh pineapple, peeled and chopped into small cubes
- 1 red onion, chopped
- 1 tablespoon (15 milliliters) of honey
- Salt and pepper to taste
- 1 tablespoon (15 milliliters) of canola oil
Chinese five spice seared scallops:
- 12 sea scallops (size U10)
- 2 tablespoons (30 milliliters) of canola oil
- 2 tablespoons (30 milliliters) of butter
- 1 tablespoon of Chinese five spice
- Salt to taste
- 2 cups (480 milliliters) of pre-cooked Israeli couscous
Directions
Pineapple jam:
- Heat oil in a large frying pan over medium-high heat.
- Add pineapple and onions, and cook for two to three minutes.
- Season with salt and pepper.
- Add 1/4 cup (60 milliliters) of water.
- Simmer for 15-20 minutes, or until pineapple and onions are soft.
- Add honey and cook for one minute, stirring constantly.
- Remove from heat and place in refrigerator to cool.
- Reserve for plating.
Chinese five spice seared scallops:
- Pre-cook Israeli couscous according to package instructions, and reserve for plating.
- Heat oil in a large frying pan over medium-high heat.
- Pat scallops dry and sprinkle with Chinese five spice.
- Season scallops with salt and place in hot oil flat side down.
- Cook for two to three minutes or until you start seeing a golden brown crust.
- Flip and cook for two to three minutes.
- Add butter to the pan as they are cooking and baste the scallops.
- Remove from the heat and place on a paper towel to drain excess liquid.
- Serve scallops over the pineapple jam and Israeli couscous
- Serve with balsamic reduction (see recipe).
