Gingered Scallops with Caramelized Pineapple Salsa

Ingredients

• 20 Clearwater Jumbo Sea Scallops
• 1 Ginger root peeled coarsely
• 2 tbsp Pickled ginger minced fine
• 1 cup Rice wine vinegar
• ¼ cup White sugar
• 1 tbsp Honey
• 2 Limes zest and juice
• 1 Orange zest, sectioned and juice reserved
• 1 cup Basmati rice
• 100 ml Canned coconut milk
• 1 small sweet potato peeled and minced fine
• 350 ml water
• 25 ml Vietnamese fish sauce
• 2 kaffir lime leaves
• ½ pineapple peeled and diced small
• ½ red pepper
• 1 tomato seeded and diced
• 1 shallot minced
• 1 bunch cilantro chiffonade (shredded fine)
• 20 cashew nuts minced
• 8 baby Bok Choy
• 25 ml sesame oil
• 50 ml peanut or sunflower oil
• sea salt and fresh cracked pepper
• 1 tbsp soy reduction

Directions

Ginger Syrup

1. Wash Bok Choy and reserve.
2. Prepare ginger syrup by simmering ginger peelings and vinegar with sugar, honey, and orange juice until it becomes syrupy.
3. Reserve in a squeeze bottle.

Salsa

1. Prepare salsa by sautéing diced pine apple over high heat in a non stick pan with sesame oil.
2. Once pineapple starts to color add shallot, ginger, diced pepper and tomato
3. Cook one minute and take off heat. Stir in cilantro.
4. Add fish sauce, lime juice and zest. Reserve warm.

Rice

1. Prepare rice by rinsing rice well and cooking with water, coconut milk, sweet potato and kaffir lime leaves. Reserve warm.

Scallops

1. Season scallops and sear in oil over high heat.
2. Once turned and cooked for 30 seconds add 2 tbsp ginger syrup and immediately remove from heat.
3. Toss to coat and place on a plate. Reserve warm.
4. Quickly toss bok Choy in a hot pan with a bit of sea salt and pepper.
5. There will be enough water on the leaves from washing to steam.

Plating

1. Place a bed of rice on the 4 plates and top with 5 scallops.
   Spoon some salsa around and place two Bok Choy beside. Garnish with soy reduction if desired.