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SCALLOP, HAM AND PINEAPPLE 'SANDWICHES'




Source of Recipe


Patrick O'Connell's Refined American Cuisine


List of Ingredients




Serves 6

Pineapple relish:

• 1 cup finely diced fresh pineapple

• 1 teaspoon finely diced red onion

• 1/4 teaspoon finely minced jalapeno pepper

• 1 teaspoon finely chopped fresh cilantro leaves

• 2 tablespoons extra-virgin olive oil

• Salt and freshly ground black pepper to taste

• Sugar to taste

Scallop sandwiches:

• 2 tablespoons vegetable oil

• 1/4 fresh pineapple, peeled and cored and cut into 1/8-inch- thick slices

• 6 very large sea scallops

• Salt and freshly ground white pepper to taste

• 3 slices country ham, cut into 1 1/2-inch squares

• 12 rosemary sprigs, each 4 inches long

Pineapple relish:

Recipe



In a small mixing bowl, combine diced pineapple, onion, jalapeno, cilantro and olive oil. Season with salt, pepper and sugar. The relish may be prepared in advance and stored in the refrigerator overnight.

Scallop sandwiches:

In a nonstick pan, heat 1 tablespoon of the vegetable oil. Add the pineapple slices and cook until they are golden on both sides; remove and keep warm.

Season the scallops with salt and white pepper. In the same nonstick pan, heat the remaining vegetable oil over high heat. Add the scallops to the hot pan and cook just until they are golden brown on both sides. Do not overcook.

Remove the scallops and slice them in half crosswise. Sandwich a slice of pineapple and a slice of country ham between the two halves of each scallop. Using a serrated knife, slice each scallop sandwich in half vertically and spear each half with a rosemary sprig.