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Macadamia Sauteed Scallops w/ Pineapple Banana Relish

Here's how you make Macadamia Sauteed Scallops w/ Pineapple Banana Relish
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  • Servings: 6
  • Prep: 20m
  • Cook: 10-12m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • SCALLOPS
  • 1 pound scallops (thawed and dried)
  • 1 cup nuts (macadamia nuts, very fine ground)
  • 1/2 cup all purpose flour
  • 2 large eggs, beaten
  • 1/2 teaspoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil
  • PINEAPPLE BANANA RELISH
  • 1/2 cup pineapple (fresh pineapple diced I pick up a few slices right at the grocery store, so I only get what I need)
  • 1/2 cup banana, diced (firm banana)
  • 1 tablespoon red onion, fine minced
  • 1 tablespoon Thai sweet chili sauce (in the Asian aisle of most grocery stores)
  • 1 tablespoon red bell pepper, fine diced
  • 1 tablespoon yellow bell pepper, fine diced
  • 1 tablespoon Thai basil, fine chopped (Italian basil works fine, just make sure to use fresh)
  • 1 teaspoon honey
  • RICE OPTIONAL SIDE DISH
  • 2 cups rice (jasmine rice)
  • 2 cups coconut milk
  • 1 3/4 cups water
  • Garnish: cilantro, fine chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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