Ingredients
-
1
-
2
-
1/2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1
-
1/2
-
1
-
3
-
-
Directions
Swashbuckler’s Scallops,My “mystery scallops” have appeared! (I thought I lost this recipe for a bit!!!) Karen says I’m a crazy woman mixing the Morgan with the habaneros. I always knew I was crazy, but this is GOOD!,I wanted to try cooking something I had never done before. Being a beginner cook that is a long list, so I went with something I never had outside of a restaurant. I am trying to watch fat and calories so used Pam instead of butter. I left out the habanero peppers and seasoned with Everglades instead of just salt and pepper. Everything else remained the same. I especially like using rum as an ingredient. The directions were easy to follow everything cooked up great. I may add some shrimp to the pan next time. Thanks Sue L, great recipe.
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Steps
|
1
Done
|
Heat Butter in a Large Skillet and Add Garlic; Cook Until Fragrant. |
|
2
Done
|
Add Red Bell Peppers and Habanero Chiles, and Cook, Stirring, About 3 Minutes. |
|
3
Done
|
Pour (drained) Pineapple Chunks Into the Pan, and Add the Scallops, the Juice of 1/2 a Lime, and the Salt and Pepper; Cook, Stirring For 4 Minutes. |
|
4
Done
|
Add Coconut Extract and Captain Morgan's Spiced Rum to the Pan (pour Slowly, Especially If You Work With a Gas Stove, Be Prepared For It to Accidentally Flame; If It Does, Cover the Pan to Extinguish); Cook 1-2 Minutes to Blend Flavors. |
|
5
Done
|
Mix Cornstarch With Water in a Small Dish, Add to Pan and Stir Well; Cook Just Until Mixture Has Thickened. |
|
6
Done
|
Serve Over Hot Steamed Rice. |
