Ingredients
12 sea scallops (1-1/2 pounds)1 tablespoon peanut or canola oil1 medium red onion, chopped1 garlic clove, minced1/4 to 1/2 teaspoon crushed red pepper flakes1/2 cup unsweetened pineapple juice1/4 cup mango chutney2 cups hot cooked basmati riceMinced fresh cilantro
Preparation
Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan.
Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney.
Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.
