Seared Scallops With Caramelized Pineapple Relish Recipe
Ingredients
| Olive oil | 3 Teaspoon | |
| Onion | 1/2 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1/2 pineapple, peeled, cored, and diced | ||
| 1 red bell pepper, seeded and diced | ||
| Cilantro | 2 Tablespoon, chopped | |
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Sea scallops | 1 1/2 Pound | |
Directions
1. To make the relish, heat 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion softens, 2-3 minutes. Add the pineapple and cook until the pineapple starts to brown, about 7 minutes.
2. Stir in the bell pepper and cook until softened, about 2-3 minutes. Remove from the heat and stir in the cilantro, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer to a bowl and set aside.
3. Wipe out the skillet, return it to medium-high heat, and add the remaining 1 1/2 teaspoon oil. Sprinkle the scallops with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the scallops to the skillet and cook, turning once, until lightly browned and opaque in the center, 4-5 minutes.
2. Stir in the bell pepper and cook until softened, about 2-3 minutes. Remove from the heat and stir in the cilantro, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer to a bowl and set aside.
3. Wipe out the skillet, return it to medium-high heat, and add the remaining 1 1/2 teaspoon oil. Sprinkle the scallops with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the scallops to the skillet and cook, turning once, until lightly browned and opaque in the center, 4-5 minutes.
Chef
