Seared Scallops with Pineapple-Ginger Sauce

Seared Scallops with Pineapple-Ginger Sauce
Photo by Scott Phillips


  • 2 Tbs. olive oil
  • ¼ cup thawed pineapple juice concentrate
  • 1-½ lb. “dry” sea scallops patted dry
  • ½ tsp. grated fresh ginger
  • 6 Tbs. homemade or low-salt canned chicken broth
  • 1 Tbs. unsalted butter
  • Coarse salt and freshly ground black pepper

Combine the chicken broth, pineapple juice concentrate, and ginger in a small bowl. Set the scallops on a plate and drizzle with the oil; turn to coat. Sprinkle both sides with salt and pepper. About 2 min. before searing the scallops, set a heavy-based 12-inch nonstick skillet over high heat and...

View full recipe at Fine Cooking


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