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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My mystery scallops have appeared! (I thought I lost this recipe for a bit!!!) Karen says I'm a crazy woman mixing the Morgan with the habaneros. I always knew I was crazy, but this is GOOD! Ingredients:
1 tablespoon butter |
2 cloves garlic, minced |
1/2 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 |
1/2 lime, juice of |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon coconut extract |
1/2 cup captain morgans's spiced rum |
1 tablespoon cornstarch |
3 tablespoons water |
hot steamed rice |
Directions:
1. Heat butter in a large skillet and add garlic; cook until fragrant.
2. Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
3. 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.
4. 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.
5. Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
6. Serve over hot steamed rice.
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