Recipe 16 - 😋🍍This recipe comes together fast, which makes it a great weeknight choice – and it’s also perfect if you’re entertaining.

Serve it with a side of quinoa/rice and a salad!

🍋Quick tip: microwave the lemon for 20-30 seconds before juicing – you’ll get more juice from it that way!

What You'll Need

Makes 3-4 servings

  • 1 lb (450 g) scallops
  • 1 tsp red chili pepper flakes
  • Salt & pepper to taste (1-2 dashes)
  • 1 tbsp extra-virgin olive oil
  • 1 cup (165 g) fresh pineapple, chopped
  • ⅔ cup (160 ml) low-sodium chicken or vegetable stock
  • Juice of 1 lemon
  • 2 cloves chopped garlic
  • salt and pepper

What To Do

Season scallops with salt, pepper, and chili flakes.

In a pan over medium-high heat, heat the oil until it begins to simmer. It’s hot enough when a drop of water sizzles when added to the pan.

Add the scallops and sear on both sides until they are golden brown (flip them only once to avoid overcooking or becoming dry). Remove from the pan.

Add the garlic and cook for 60 seconds, and then add the stock and lemon juice. Simmer until it reduces and then add the pineapple, stirring well to coat, and cook until it’s warm.

Place the scallops on a serving dish and pour the pineapple mixture over the scallops.

Serve and enjoy!

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