Monday, June 21, 2010

Pineapple and lime marinated scallops

By Rose Prince Published: 7:00AM GMT twenty-four February 2010

Pineapple and orange cooking scallops Pineapple: the most appropriate ripened offspring underneath the object Photo: Alamy

Serves 4

The most appropriate ripened offspring underneath the object Potted pig and ham with figs and uninformed cobnuts Pierre Gagnaire recipe: Scottish scallops with Puy lentils, celeriac and sea urchin roe Pineapple plight recipe Return of the cooking celebration Seasonal cooking: land of copiousness

Bahamian cooks marinate shellfish in orange and offer it in salads, but the enzymes in pineapple extract will do the same. The chilli and shallots are essential. This is a great plate to eat forward of a elementary grilled steak, with boiled potatoes. Surf and turf? Why not? It"s really good.

Squeeze the extract from we estimate 3 slices of developed pineapple and clout the strength of one slice, utterly small. Put the extract in a play with the extract of dual limes, 6 chopped small shallots, dual to 4 chopped, deseeded large immature chillies (depending how prohibited you wish it). Pare off the skin of a cucumber with a potato peeler afterwards cut in half lengthways and scratch out the seeds with a spoon. Slice thinly and supplement it to the bowl. Cut the white beef of 8 scallops in to discs about " thick and supplement to the play with a large splash of sea salt and the pinkish roes if you similar to them. Stir and leave for thirty minutes.Taste for ambience additive supplement a small Tabasco for a fermented peppers ambience and serve.


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