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Chinese Five Spice Seared Scallops with Pineapple Jam

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  • Serves:

    3

Ingredients

Pineapple Jam

  • 1 fresh pineapple, peeled and chopped into small cubes
  • 1 red onion, chopped
  • 1 tbsp (15 ml) of honey
  • salt and pepper to taste
  • 1 tbsp (15 ml) of canola oil

Chinese Five Spice Seared Scallops

  • 12 sea scallops (size U10)
  • 2 tbsp (30 ml) of canola oil
  • 2 tbsp (30 ml) of butter
  • 1 tbsp of Chinese five spice
  • salt to taste
  • 2 cups (480 ml) of pre-cooked Israeli couscous

Directions

Pineapple Jam

  1. Heat oil in a large frying pan over medium-high heat.
  2. Add pineapple and onions, and cook for 2-3 minutes.
  3. Season with salt and pepper.
  4. Add ¼ cup (60 ml) of water.
  5. Simmer for 15-20 minutes, or until pineapple and onions are soft.
  6. Add honey and cook for 1 minute, stirring constantly.
  7. Remove from heat and place in refrigerator to cool.
  8. Reserve for plating

Chinese Five Spice Seared Scallops

  1. Pre-cook Israeli couscous according to package instructions, and reserve for plating.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Pat scallops dry and sprinkle with Chinese five spice.
  4. Season scallops with salt and place in hot oil flat side down.
  5. Cook for 2-3 minutes or until you start seeing a golden brown crust.
  6. Flip and cook for 2-3 minutes.
  7. Add butter to the pan as they are cooking and baste the scallops.
  8. Remove from the heat and place on a paper towel to drain excess liquid.
  9. Serve scallops over the pineapple jam and Israeli couscous
  10. Serve with balsamic reduction (see recipe).
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