Seared Scallops and Pineapple with a Cabbage Slaw

Seared Scallops and Pineapple with a Cabbage Slaw

• 1 1/2 lbs large sea scallops, foot removed and patted very dry

• 1/2 pineapple, skin removed and cut into 2” spears

• Neutral oil ( like vegetable oil or avocado oil)

• 2 cups shredded cabbage

• 1/4 thinly sliced red onion

• 1 minced jalapeno, seeds removed

• Juice and zest of 1 Lime

• 2 Tbs. toasted and chopped peanuts

• salt

Heat a couple tablespoons oil over medium heat in a cast iron or heavy pan bottomed pan. Add the pineapple spears, reduce heat to medium low, and cook pineapple for 10 - 12 minutes flipping halfway through until golden brown. Remove and keep warm.

While the pineapple is searing, toss together the cabbage, red onion, jalapeno, juice and zest of lime, peanuts, large pinch of salt , and 1 tablespoons oil. Toss well and set aside.

In another pan warm 2 tablespoons oil over high heat until just barely smoking. Add the scallops and cook for about 1 to 2 minutes each side.

Serve scallops immediately alongside a large spoonful of slaw, and a couple spears of pineapple, and a sprinkle of salt.

Makes about 4 servings.

**you can do this in 1 pan, I was just worried that the sugar from the pineapple would cause the scallops to stick. If you try it all in 1 pan, let me know**

For the scallops