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Swashbuckler's Scallops

1 tablespoon butter
2 cloves garlic, minced
12 red bell pepper, diced
1 habanero pepper, seeded and minced (2-4 if you're a pirate)
1 (20 ounce) can pineapple chunks, packed in juice,drained
1 lb bay scallop
12 lime, juice of
12 teaspoon salt
14 teaspoon pepper
1 teaspoon coconut extract
12 cup captain morgans's spiced rum
1 tablespoon cornstarch
3 tablespoons water
hot steamed rice


Heat butter in a large skillet and add garlic; cook until fragrant. Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes. Pour (drained) pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes. Add coconut extract and Captain Morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish); cook 1-2 minutes to blend flavors. Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened. Serve over hot steamed rice.

Source: www.food.com