Seared Scallops With Pineapple


3 – 4 servings

  • 450g scallops
  • 1 tsp red chili pepper flakes
  • Salt & pepper to taste (1-2 dashes)
  • 1 tbsp extra-virgin olive oil
  • 1 cup (165 g) fresh pineapple, chopped
  • 1 ⅔ cup (160 ml) low-sodium chicken or vegetable stock
  • Juice of 1 lemon
  • 2 cloves chopped garlic


1 Season scallops with salt, pepper, and chili flakes.
2 In a pan over medium-high heat, heat the oil until it begins to simmer. It’s hot enough when a drop of water sizzles when added to the pan.
3 Add the scallops and sear on both sides until they are golden brown (flip them only once to avoid overcooking or becoming dry). Remove from the pan.
4 Add the garlic and cook for 60 seconds, and then add the wine and lemon juice.
5 Simmer until it reduces and then add the pineapple, stirring well to coat and cook until it’s warm.
6 Place the scallops on a serving dish and pour the pineapple mixture over the scallops.
7 Serve and enjoy!

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