Chinese five spice seared scallops with pineapple jam

By Spencer Watts
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Total Time


Pineapple jam:

  • 1 fresh pineapple, peeled and chopped into small cubes
  • 1 red onion, chopped
  • 1 tablespoon (15 milliliters) of honey
  • Salt and pepper to taste
  • 1 tablespoon (15 milliliters) of canola oil

Chinese five spice seared scallops:

  • 12 sea scallops (size U10)
  • 2 tablespoons (30 milliliters) of canola oil
  • 2 tablespoons (30 milliliters) of butter
  • 1 tablespoon of Chinese five spice
  • Salt to taste
  • 2 cups (480 milliliters) of pre-cooked Israeli couscous


Pineapple jam:

  1. Heat oil in a large frying pan over medium-high heat.
  2. Add pineapple and onions, and cook for two to three minutes.
  3. Season with salt and pepper.
  4. Add 1/4 cup (60 milliliters) of water.
  5. Simmer for 15-20 minutes, or until pineapple and onions are soft.
  6. Add honey and cook for one minute, stirring constantly.
  7. Remove from heat and place in refrigerator to cool.
  8. Reserve for plating.

Chinese five spice seared scallops:

  1. Pre-cook Israeli couscous according to package instructions, and reserve for plating.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Pat scallops dry and sprinkle with Chinese five spice.
  4. Season scallops with salt and place in hot oil flat side down.
  5. Cook for two to three minutes or until you start seeing a golden brown crust.
  6. Flip and cook for two to three minutes.
  7. Add butter to the pan as they are cooking and baste the scallops.
  8. Remove from the heat and place on a paper towel to drain excess liquid.
  9. Serve scallops over the pineapple jam and Israeli couscous
  10. Serve with balsamic reduction (see recipe).


Fish the Dish Fridays at 8am ET on CTV Life Channel

Bell Media Lifestyle Specialty Terms of Use Privacy Policy