Pan Roasted Scallop Ginger Pineapple Chutney
Pan Roasted Scallop Ginger Pineapple Chutney taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
4 U10 ScallopsSalt and pepperVegetable oilPineapple Chutney:Vegetable oil1 C Pineapple – diced small1 T Ginger – grated1/2 C Shallots – brunoise1 C White wine1 T SugarSalt and pepperRhubarb yogurt:1 C Rhubarb – small dice1/4 C Simple syrup1/4 C White wine1/2 t White balsamic vinegar1 T Grenadine1 C Greek yogurt2 T Mint – chiffonadeSalt and Pepper
- Season scallops with salt and pepper. Add enough vegetable oil to cover the bottom of the pan. Heat a large saute pan over medium heat. Once hot, sear the scallops until crusted. Flip and cook evenly on the other side.
- For pineapple chutney: Heat a large saute pan over medium heat, add vegetable oil. Quickly cook pineapple, ginger and shallots. Deglaze with white wine. Add sugar and reduce to dry. Season to taste.
- For rhubarb yogurt: In a small saucepot cook the rhubarb, simple syrup, white wine, balsamic and grenadine until rhubarb is softened. Strain the rhubarb from the cooking liquid, and reduce liquid to a glaze. Mix back together with the cooked rhubarb.
- In the center of a serving plate, place a dollop of rhubarb yogurt. Place two pieces of scallop over the yogurt. Top the scallops with the pineapple chutney. Garnish with mint, edamame and pineapple chip.