Swashbuckler's Scallops

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1 habanero pepper, seeded and minced (2-4 if you're a pirate)
• 1 (20 ounce) can pineapple chunks, packed in juice,drained
• 1 lb bay scallop
• 1/2 lime, juice of
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon coconut extract
• 1/2 cup captain morgans's spiced rum
• 1 tablespoon cornstarch
• 3 tablespoons water
• hot steamed rice

Recipe

• 1 heat butter in a large skillet and add garlic; cook until fragrant.
• 2 add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
• 3 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 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 mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
• 6 serve over hot steamed rice.