Servings and Ingredients
|6 (1/4-inch-thick) slices peeled fresh pineapple|
|Hy-Vee Select olive oil, as needed|
|Sea salt and Hy-Vee black pepper, to taste|
|2 tsp. Hy-Vee Select olive oil, divided|
|8 Responsible Choice sea scallops, small side muscle removed, patted dry|
|2 tsp. Hy-Vee unsalted butter|
|3 tbsp. Chef Andrew's Chimichurri Sauce|
- For the pineapple, preheat grill to medium high heat. Brush pineapple slices with olive oil and season with salt and pepper. Cook for 2 minutes per side or until slightly charred and soft. Remove and keep warm.
- For the scallops, heat a large sauté pan over high heat. Pat scallops dry with a paper towel and season with salt and pepper. Add olive oil to pan once it begins to smoke. Carefully add the scallops, making sure they are not touching each other. Sear scallops for 1 minute and flip. Add butter and sear on other side, basting scallops with butter. The scallops should have a 1/4-inch golden crust on each side while still translucent in the center.
- To serve, lay 3 slices of grilled pineapple on each plate, top each with 4 seared scallops and drizzle with chimichurri sauce. Serve immediately.
140 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 95mg
- Total Carbohydrates: 7g
- Protein: 3g
Vitamin A 8%
Vitamin C 40%
Chef Andrew from Ankeny #1.