Scallops with chutney

Scallops with chutney
Originally uploaded by ChrissyJ.

Although the scallops weren't perfectly seared, the chutney Eric made for this dish was really good! I liked the corn fritters with them too.

Pineapple Chutney

Ingredients

• 1/2 c crushed pineapple
• 1/4 c pineapple juice (from can is fine)
• 1/4 c pear juice
• 1 t pureed aji amarillo (you can get it in a jar at specialty food markets, or probably substitute with chopped spicy peppers)
  
• 1 t fish sauce
• 1 T balsamic vinegar
• 3 sundried tomatoes, chopped
  
• 1 T crystallized ginger, minced
• 1 clove garlic, minced
• 2 T onion, minced

Simmer for about 25 minutes, until chunky and thick. Serve on top of the seared scallops.

The dinner was served with steamed sugar peas, roasted cauliflower (a future posting), and corn fritters (from Joy of Cooking).