OM NOM :: As we seek to squeeze the most out of this final long weekend of summer, let’s keep the labour this Labour Day to a minimum, shall we? To reduce kitchen time down to nothing, here’s a big GGN favourite: Pineapple Curry-Sauced Scallops. The fruity sweet pineapple contrasts the heat and spice of the Indian curry paste to make a quick saute of scallops, perfect for a yummy lunch or dinner al fresco with friends.
You need:
1 1/2 cups (375mL) chicken or vegetable stock
1 cup (250 mL) basmati rice
Salt
1lb (500g) sea scallops, patted dry
Pepper
2 tbsp (25mL) butter
1 red pepper, diced
1/3 cup (75 mL) finely chopped red onion
1 tbsp (15mL) mild curry paste
3 cloves garlic, minced
1 cup (250 mL) pineapple juice
1 tsp (5 mL) cornstarch
1 tsp (5 mL) water
1 cup (250 mL) chopped fresh pineapple
1. Bring stock, rice and pinch of salt to boil in saucepan. Reduce heat and cover and cook for 10 minutes or until rice is tender and no liquid remains.
2. Season scallops with salt and pepper. Heat butter in skillet over medium-high heat and sear scallops on both sides. Remove to plate.
3. Return skillet to medium-high heat and saute red pepper and onion for 3 minutes or until tender. Add curry paste and garlic and saute for 1 minute. Add pineapple juice and bring to a boil. Whisk together cornstarch and water and stir into skillet.
4. Return scallops to skillet along with pineapple and stir to coat. Cook for about 2 minutes or until thickened. Serve over rice.
We’ll be pairing ours with another favourite: a glass of refreshing 2011 Riesling Off-Dry (think mandarin and peach notes; $17.95) from award-winning Huff Estates in Prince Edward County. Have a wonderful Labour Day Weekend!
