Macadamia Sauteed Scallops w/ Pineapple Banana Relish Recipe

"Easy and delicious. Serve with a jasmine coconut rice for a completely unique dish. This was developed from 3 different recipes and a restaurant I visited in Hawaii a few years ago. The scallops are a spin off from 1 recipe; the relish from another; and the rice from two others. So, kudos to a Taste of Home, Southern Living, Cassandras Restaurant, a local cookbook from Key West Florida; and Family Circle. But once I put these recipes together it was heaven. My friend has served this in his restaurant for the last year and it is a big hit. It sounds like a lot, but actually, it is very easy to prepare. Prep time doesn't include the refrigeration of the salsa; and the serving size depends on whether it is an appetizer, lunch, or main course."

Step by Step Method

Step 1

Relish ... Mix the pineapple, onion, peppers, basil, honey, and the chili sauce in a small bowl. Add the banana and toss lightly. Cover well and refrigerate for 30 minutes to 1 hour before serving.

Step 2

Rice ... If you decide to make the rice, start the rice, as the relish is chilling. The rice should be done before you start the scallops. Add the rice, coconut milk, and water to a pot and bring to a boil, immediately reduce to a simmer and cover. Cook according to pkg directions. It is so easy and really is a nice side to the dish.

Step 3

Scallops ... The first thing is to bring the scallops to room temperature; and make sure if they are frozen to thaw in a colander or strainer so they don't sit in water as they thaw. Make sure to dry the scallops well before cooking them.

Step 4

Breading ... In 3 small dishes; add the nuts to one dish, the flour, salt and pepper to another, and the beaten eggs mixed with the lemon juice and honey to the last dish. Note: make sure to grind the macadamia nuts fairly fine, a rough chop will fall right off the scallops. Then dredge the scallops lightly in the seasoned flour, next in egg; and finish in the nuts, pressing them in to the scallops. I do not coat the sides, just the top and bottom. Set to the side and let them rest 5 minutes before cooking.

Step 5

Saute ... I prefer to use a non stick for this if possible. Add the butter and oil and bring the pan to medium high-high heat. Add the scallops and cook 3-4 minutes on the first side until golden brown, then flip and cook another 2-3 minutes. Cooking times will vary according to the size of the scallops. Don't over cook.

Step 6

Serve ... Plate the coconut rice, top with the scallops and finish with the pineapple banana relish. Garnish with cilantro if you want. ENJOY! It is just as good without the rice; but I like the texture and flavor it offers.