Scallops with pineapple

Scallops recipe with roasted pineapple

Summary : Easy recipes with scallops and avocados, a happy marriage with these ingredients. This avocado-based recipe, avocado cooking rather in a pan but beware the cooked avocado is very fragile, we are not used to cooking them. Recipe of scallops with roasted pineapple to finish this recipe do not forget to heat your plates, a recipe with scallops at home we love them in all their forms, it remains a rather expensive recipe, indeed mixes in high season scallops are always quite expensive in any case when you want to work them fresh.
St Jacques recipe with roasted pineapple for 4 people
Ingredients :

600 g of scallops
1 small pineapple
1 lime
¼ teaspoon of ginger
2 whole cayenne peppers
1 teaspoon of olive oil
150 button mushrooms
1 teaspoon of dry shallots
1 teaspoon of oil
30g butter
15 flat-leaf parsley
1 avocado
125 g of mascarpone

Instructions

Take the lime zest then the juice.
Crush the 2 peppers and distribute the ingredients over the scallops.
Add ¼ teaspoon of ginger.
Film and let relax in the refrigerator for at least 30 minutes.
Cut the avocado into small pieces and the pineapple.
Slice the button mushrooms in 4 sprinkled with shallots.
Clean the parsley, dry it with paper and then emboss it
Heat the pan with the oil, brown the mushrooms which should remain tender, then set aside.
Sear the pineapples and let them gently caramelize, at the end of cooking push the pineapples on the outside of the pan.
Add the avocado and cook for 2 to 3 minutes.
Add the mushrooms, push the mushrooms on the outside of the pan to keep them warm.
Cook the scallops in the middle of the pan with the butter over high heat, turn them over.
Add the parsley and assemble your plates.
Add the mascarpone, let it melt for 2 to 3 minutes, then serve in hot plates.