Bobby Flay...You Did Not Disappoint! (Boy Meets Grill ~ again)

            Spicy Pineapple-Glazed Sea Scallops
            with Soy-Miso Vinaigrette and
            Grilled Pineapple Relish


Yes I know... I have posted from this book not so very long ago; only five books back to be exact.

I was going to make this for our anniversary dinner back in May, but we went on an all day excursion and by the time we got home it was too late to go shopping and get dinner on the table. We ended up with take-out from the local pasta/pizza joint a couple of blocks away. Let me tell you, this was so worth the wait!! I'm my own worst critic and I thought this was fabulous!

Don't shy away if you do not care for scallops. The salsa really makes the dish and would be wonderful on fish or chicken; not to mention eating it on its own or with chips.

Success meter (1-3): 4

I used a pastry tip to core my slices.

Made with love.... (see the heart?)

Spicy Pineapple-Glazed Sea Scallops with

Soy-Miso Vinaigrette and Grilled Pineapple Relish

Serves 8

For the Spicy Pineapple Glaze:

2 Tbl olive oil

¼ cup coarsely chopped red onion

2 cloves garlic, coarsely chopped

1 serrano pepper, coarsely chopped

3 cups sweetened pineapple juice

Heat the olive oil in a small saucepan over medium heat until almost smoking. Add the onion and garlic and cook until soft. Add the Serrano pepper and pineapple juice, raise the heat to high, and bring the mixture to a boil. Cook until reduced to 1 cup. Place in a blender and blend until smooth. Let cool at room temperature. May be refrigerated, covered, for 1 day; serve at room temperature. Makes about

1¼ cups.

For the Grilled Pineapple Relish:

1 large ripe pineapple, peeled, cored, and sliced crosswise into 1-inch thick rings

Vegetable oil for brushing the pineapple

4 green onions (white bulbs and 3 inches of green), finely sliced

1 red bell pepper, finely diced

2 Tbl fresh lime juice

1 jalapeño pepper, finely diced

¼ cup chopped cilantro

1 Tbl olive oil

Kosher salt and freshly ground pepper

Preheat a gas or charcoal grill to medium high. Brush the pineapple rings with oil on both sides and grill until golden brown and almost cooked through, 3-4 minutes on each side. Remove from the grill and chop coarsely.

Place the chopped pineapple in a large bowl, add the green onions, bell pepper, lime juice, jalapeño, cilantro, and oil, and season with salt and pepper. May be refrigerated for 1 day; serve at room temperature. Makes 3 cups.

For the Soy-Miso Vinaigrette:

2 Tbl white miso paste (available at Japanese markets)

2 cloves garlic, finely chopped

1 Tbl peeled and finely chopped gingerroot

3 Tbl soy sauce

1 Tbl toasted sesame oil

½ cup peanut oil

1 tsp honey

¼ tsp freshly ground white pepper

Whisk all the ingredients together in a small bowl. May be refrigerated, covered, for 1 day; serve at room temperature. Makes about ¾ cup.

For the Scallops:

40 sea scallops, trimmed

Spicy Pineapple Glaze

Grilled Pineapple Relish

Soy-Miso Vinaigrette

Kosher salt and freshly ground pepper

Place the scallops in a large, shallow pan or baking dish, cover with the Pineapple Glaze, and refrigerate, covered, for 30 minutes, no longer.

Preheat gas or charcoal grill to medium high.

Remove the scallops from the marinade, shaking off any excess (discard the used marinade), season with salt and pepper, and grill until golden and cooked through, 2-3 minutes on each side.

Place the Grilled Pineapple Relish in the center of a large platter, arrange the scallops around the relish, and drizzle the scallops with the Soy-Miso Vinaigrette.

Boy Meets Grill/Bobby Flay