Recipe by Sue Lau
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!
Top Review by Linda Rampone
This recipe was a joy to make and lookes and smells like an exotic Tahitian Meal. We served it over brown rice. Yummy!! I made this recipe double as I had TWO lbs of large SEA Scallops. (6 per person times 5 people.) There were three things I didn't double. One was the pineapple (only had one can) but added about 2 tbsp of Splenda instead. Another was that instead of using the called for 1/4 habanero pepper, we used an 1/8th for the doubled batch and it was STILL hot! Don't use these peppers carelessly!! To get an idea of how hot you might make your recipe with these wicked peppers, barely touch your finger to the inside of a cut pepper and then touch your finger to the tip of your tongue. Nothing will happen at first but after about 3 seconds, it feels as if a firecracker just went off on your tongue! Truly amazing - but I'm a hot pepper virgin. The produce man told my husband that these peppers were 60 times as hot as a jalapeno. He's got to be right! This recipe would also work well with skinless boneless chicken tenders. Finally, I used more cornstarch than the recipe called for doubled. When done the sauce had a consistency of a French or Russian Salad dressing.
- 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 See How It's Made
- 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.