Ingredients Weight Measure
Scallops, jumbo, abductor muscle removed 60 ea.
Salt & pepper to taste
All-purpose flour 1 cup
Eggs, whole, whisked 10 ea.
Peanuts, salted, chopped 2 cups
Pineapples, large, ripe, sliced into 1/4" wheels 2 ea.
Extra virgin olive oil, divided 1 cup
Red onion, fine julienne 1 ea.
Cucumbers, seeded, peeled into ribbons with a potato peeler 4 ea.
Rice wine vinegar 2 Tbsp.
Cilantro, chopped 1 tsp.
Lime juice, fresh 1 tsp.
Water 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 1-1/2 tsp.
Granulated sugar 1/2 cup


  1. Season the scallops with salt and pepper. Dust one side heavily with flour. Dredge the floured side into the eggs, and then into the chopped peanuts, coating well. Set aside.
  2. Season the pineapple wheels with salt and pepper. Toss in 1 Tbsp. olive oil and grill 2 minutes on each side. Remove from heat. Let cool.
  3. In a mixing bowl, combine red onions, cucumbers, vinegar, 3 Tbsp. olive oil, cilantro, salt, pepper and lime juice. Lightly toss, add cooled pineapple and toss. Set aside to absorb flavors.
  4. Combine water, TABASCO® Chipotle Pepper Sauce and sugar in a saucepan. Reduce over medium heat, until the sauce has thickened, approximately 20 minutes. Stir occasionally. Let cool.
  5. In a medium medium-high large saut├ę pan, add the remaining olive oil. Carefully, add no more than 10 scallops at a time, peanut-side down for 2 minutes, or until the peanuts have adhered to the scallops. Turn over and continue cooking for about 4-5 minutes until the scallops have become firm. Remove the scallops from the heat and continue the process with the remaining scallops.
  6. Place 1 pineapple wheel in the middle of the plate, followed by the cucumber salad, followed by another pineapple wheel and topped with the cucumber. Place the desired amount of scallops on the plate around the salad. Then, drizzle the sauce over the scallops and salad.

Yield: 12-20 servings