INGREDIENTS
12 sea scallops
1 TBSP peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 tsp. crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
2 TBSP cilantro, minced for garnish
DIRECTIONS
Pat scallops dry with paper towels.
In a large skillet, heat oil over medium-high heat.
Add scallops and cook 1- to 2 minutes on each side or until golden brown and firm.
Remove from pan.
Add onion to same pan and cook and stir until tender.
Add garlic and pepper flakes and cook 1 minute longer.
Stir in pineapple juice.
Bring to a boil and cook until liquid is reduced by half.
Stir in chutney.
Return scallops to pan and heat through, stirring gently to coat.
Serve with rice and sprinkle with cilantro.
