Serves 4

Fruity sweet pineapple contrasts the heat and spice of the Indian curry paste to make a quick sauté of scallops for dinner. This will surely become a new family favourite that is fast and easy to prepare.

Pineapple Curry-Sauced Scallops

Ingredients

1 1/2 cups (375 mL) chicken or vegetable stock
1 cup (250 mL) basmati rice
Salt
1 lb (500 g) sea scallops, patted dry
Pepper
2 tbsp (25 mL) butter
1 red pepper, diced
1/2 cup (75 mL) finely chopped red onion
1 tbsp (15 mL) mild curry paste
3 cloves garlic, minced
1 cup ( 250 mL) pineapple juice
1 tsp (5 mL) cornstarch
1 tsp (5 mL) water
1 cup (250 mL) chopped fresh pineapple

Directions

1. Bring stock, rice and pinch of salt to boil in saucepan. Reduce heat and cover and cook for 10 minutes or until rice is tender and no liquid remains.

2. Season scallops with salt and pepper. Heat butter in skillet over medium-high heat and sear scallops on both sides. Remove to plate.

3. Return skillet to medium-high heat and sauté red pepper and onion for 3 minutes or until tender. Add curry paste and garlic and sauté for 1 minute. Add pineapple juice and bring to biol. Whisk together cornstarch and water and stir into skillet.

4. Return scallops to skillet along with pineapple and stir to coat. Cook for about 2 minutes or until thickened. Serve over rice.