Scallops with Fresh Pineapple (Hh)

Pan-seared sea scallops tossed with fresh pineapple, ginger, and basil in a glossy, light sauce built from dark sesame oil and soy. The whole thing comes together in about 10 minutes of active cooking and goes straight over jasmine rice.

Dark sesame oil is doing double duty here as both the cooking fat and a flavoring agent. Just a teaspoon delivers that toasty, nutty aroma that ties the Asian-inspired flavors together. More than a teaspoon would overpower the scallops, so restraint is key.

Fresh pineapple is non-negotiable for this dish. Canned pineapple is too soft and too sweet, and it releases too much liquid. Fresh cubes hold their shape in the hot pan and add a juicy, tart bite that contrasts beautifully with the sweet, briny scallops.

The cornstarch slurry at the end pulls everything into a cohesive sauce. It thickens in about a minute and gives each scallop a glossy coating that clings to the rice.

Chef Tips

• Pat scallops dry before cooking. Wet scallops steam instead of searing, and you’ll miss out on that golden caramelized crust.
• Cook the scallops just until opaque, about 4 minutes total. Overcooked scallops turn rubbery and lose their sweet, delicate flavor.
• Add the pineapple, basil, and ginger after the scallops are nearly done. They only need a quick toss in the hot pan to warm through.

Variations

• Shrimp swap: Use large shrimp instead of scallops. Cook time stays about the same.
• Mango version: Replace the pineapple with ripe mango cubes for a softer, more tropical sweetness.