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Sumac scallops on caramelized spicy pineapple

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Ingredients for 2 servings:

  • 1 pineapple (baby pineapple)
  • 1 tbsp brown sugar
  • ½ red chili pepper(s)
  • 1 tbsp oil (argan oil)
  • 1 tsp vinegar (calamansi balm)
  • 4 scallops
  • 1 tsp sumac
  • 1 tbsp clarified butter
  • some vanilla salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the pineapple and slice it thinly. Sprinkle with sugar and caramelize it on a burner (or under the grill). Place it on a plate, sprinkle with very finely diced chili, and drizzle with argan oil and calamansi balsamic vinegar. Press the cleaned scallop into sumac on both sides and fry briefly but crispy on both sides in clarified butter. Arrange it on top of the pineapple and sprinkle with vanilla salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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