What You Will Need:
1 Small Pineapple, skin removed cut from the core
2 tsp Sesame Oil, divided
2 tsp Soy Sauce, divided
1/2 tsp Red Pepper flakes, divided
1 tsp Chinese five spice powder, divided
2 tsp Ginger, peeled then grated, divided
1/2 tsp Sea Salt
2 oz dried Oyster Mushrooms, rehydrate
1 C Snow Peas, steamed
6 Sea Scallops, washed then pat dry
In a glass bowl add the scallops, 1 tsp grated ginger, 1/2 tsp Chinese five spice powder, 1/4 tsp red pepper flakes, 1 tsp soy sauce, and 1 tsp sesame oil.
Cut up a 1/2 C chunk of pineapple, then with a cheese grater grate the pineapple into the bowl with scallops add 1/2 tsp of salt and cover for 30 minutes to marinate.
Chop 1 C pineapple into chunks and add to a separate bowl along with the rest of the ginger, five spice, red pepper flakes, soy sauce, and sesame oil. Mix well.
In a small pot, rehydrate the mushrooms. (Save the water for mushroom stock.) set aside.
In a steamer begin to steam the snow peas for 10 minutes. If you do not have a steamer you can boil them.
On the stove heat a pan on high heat and once its hot sear the scallops on both sides until you get a nice caramel color, about 2 minutes on each side.
After you cook the scallops, remove them from the pan and add the mushrooms, a bit of the mushroom water, and a pinch of salt. Cook for 1 minute 30 seconds.
On a plate place 3 Scallops, top with 1/2 C mushrooms, and 1/4 C pineapple salsa. On the side add 1/2 C snow peas.
*Makes 2 servings
202.6 cal, 6 G fat, 18.2 G carb, 3.6 G fiber, 18.7 G pro, 9.4 G sugar
*You can also make some jasmine rice to put under the scallops if you choose to do so.
*You will have left over salsa which can be used to top off any other fish or chicken you might have for dinner that week.