Seared Scallops, Pepper Pineapple and Star Anise

Seared Scallops, Pepper Pineapple and Star Anise

Seared Scallops, Pepper Pineapple and Star Anise

Cook Time
40 Minutes
Ingredients
12
Ingredients
  • 1 pineapple, peeled and cubed

  • 2 onions, finely chopped

  • 1 teaspoon Turmeric Powder

  • 1 tablespoons sugar

  • 1 teaspoon Black Peppercorns Mill, wrapped in muslin

  • 50 millilitre (2 fluid ounce) water

  • 6 Whole Star Anise

  • 125 millilitre (4 fluid ounce) balsamic vinegar

  • 125 millilitre (4 fluid ounce) sherry vinegar

  • 1 teaspoon Sea Salt

  • 12 scallops

  • 1 tablespoons olive oil

Key Products
Turmeric Powder

Product Information

£ 1.73/unit,31g
Whole Star Anise

Product Information

£ 1.72/unit,15g

Instructions

  • 1 Place the pineapple cubes in a saut√© pan with the chopped onions, Turmeric, sugar, the Black Peppercorn parcel and water. Stew on a low heat for 15-20 minutes stirring occasionally until the pineapple is softened.
  • 2 Briefly dry fry three of the star anise in a non-stick pan and leave to cool. Crush the three others and place in a small saucepan with the vinegars. Reduce by two thirds on a low heat. Strain and set aside.
  • 3 Grind the three dry fried star anise to a powder and put through a fine sieve. Mix with the Salt and set aside.
  • 4 Dry the scallops with kitchen roll, toss in olive oil and sear in a hot non-stick frying pan. Brown for two minutes on each side.
  • 5 Arrange a spoonful of pineapple on a plate, with a ribbon of the vinegar reduction and the three scallops. Sprinkle with the star anise salt.
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