Honey Pineapple Glazed Scallops
2 cups pineapple juice
1/4 cup fresh lime juice
2 tbsp cornstarch
1 tbsp butter plus additional melted butter for basting
1 tbsp honey
1/4 tsp minced garlic (optional)
Dash of sea salt
1 1/2 pounds scallops
Fresh pineapple spears cut into chunks Wooden skewers
Soak skewers in water for at least 20 minutes to prevent burning.
Whisk together pineapple and lime juice with cornstarch in a medium sized sauce pan. Add butter, honey, minced garlic and sea salt. Bring to a boil, cook until thickened, 2 to 3 minutes.
Keep warm until ready to use.
To cook scallops: alternate scallops and pineapple on wooden skewers. Place on hot grill. Brush with melted butter while grilling. Cook for 4-5 minutes. Don’t overcook. Remove from grill while slightly pink. They will continue to cook after removing from the heat. Brush with pineapple glaze and serve over Jasmine Lime Rice.
Jasmine Lime Rice
1 cup jasmine rice
1 cup water
1/2 cup coconut milk
Dash of salt
Zest of 1 lime
In rice pot pan. Rinse rice 2 or 3 times until water is clear. Add water, coconut milk, and salt.
Cook according manufacturers instructions. When cooked, fluff rice with a fork and add lime zest.
Mango Melon Relish:
1 mango diced
1 cup honeydew melon diced
1 cup cantaloupe melon diced
1 cup watermelon diced
Juice and zest of 1 lime
1 tbsp honey
2 tbsp red onion finely chopped
2 tbsp fresh basil snipped
Dash cayenne pepper (optional)
In a medium sized bowl, mix all ingredients until thoroughly blended. Cover and refrigerate to let flavors blend.
Serve with Pineapple glazed scallops and jasmine rice.
Makes 4-6 servings
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