Chinese Five Spice Seared Scallops with Pineapple Jam

Ease of preparation rating: Medium.

Yield:  3 servings.

Pineapple Jam

Ingredients:

1 fresh pineapple, peeled and chopped into small cubes

1 red onion, chopped

1 tablespoon (15ml) of honey

Salt and pepper to taste

1 tablespoon (15ml) of canola oil

Method:

Heat oil in a large frying pan over medium-high heat.

Add pineapple and onions, and cook for 2-3 minutes.

Season with salt and pepper.

Add ¼ cup (60ml) of water.

Simmer for 15-20 minutes, or until pineapple and onions are soft.

Add honey and cook for 1 minute, stirring constantly.

Remove from heat and place in refrigerator to cool.

Reserve for plating

Chinese Five Spice Seared Scallops

Ingredients:

12 Sea scallops (size U10)

2 tablespoons (30ml) of canola oil

2 tablespoons (30ml) of butter

1 tablespoon of Chinese five spice

Salt to taste

2 cups (480ml) of pre-cooked Israeli couscous

Method:

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 2-3 minutes or until you start seeing a golden brown crust.

Flip and cook for 2-3 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.