Contributed by: Chef Seakyeong Kim, Charlie Palmer at Bloomingdale’s South Coast Plaza CLOSED – Costa Mesa
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.
Ingredients:
4 U10 Scallops
Salt and pepper
Vegetable oil
Pineapple Chutney:
Vegetable oil
1 C Pineapple – diced small
1 T Ginger – grated
1/2 C Shallots – brunoise
1 C White wine
1 T Sugar
Salt and pepper
Rhubarb yogurt:
1 C Rhubarb – small dice
1/4 C Simple syrup
1/4 C White wine
1/2 t White balsamic vinegar
1 T Grenadine
1 C Greek yogurt
2 T Mint – chiffonade
Salt and Pepper
Directions:
- 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.
