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Five Spice Seared Scallops with Pineapple Jam

Pineapple Jam
1 fresh pineapple
1 red onion, chopped
1 tablespoon of honey
Salt and pepper to taste
1 tablespoon of canola oil
Sea Scallops
12 sea scallops
2 tablespoons of canola oil
2 tablespoons of butter
1 tablespoon of Chinese five spice
Salt to taste
2 cups of pre-cooked Israeli couscous

Pineapple Jam:
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 1/4 cup 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.

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 the place on a paper towel to drain excess liquid.
Serve scallops over the pineapple jam and Israeli couscous.

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