Seared Scallops, with a Coconut Scented Potato Puree, Caramelized Pineapple, Shitake Mushrooms and a Balsamic Reduction Garnish.
  • For Coconut scented potato puree
  • 6 pounds medium potatoes
  • 1 cup well-stirred canned unsweetened coconut milk
  • For Mushrooms
  • 4 tablespoons unsalted butter
  • 1½ pounds assorted fresh wild mushrooms (such as oyster and stemmed shiitake)
  • For Balsamic Vinaigrette
  • ½ cup Balsamic Vinegar
  • 1 Tablespoons Sugar
  • For Scallops
  • 1¼ pounds sea scallops
  • 1 tsp. salt
  • 1 tsp. white pepper
  • 1 cup all purpose flour
  • 2 tablespoons olive oil
  • 2 Tablespoons butter
  • Chives for Garnish.
  • Dice Roasted Pineapple for Garnish
  1. Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain, and cool slightly. Return warm potatoes to same pot and add well stirred coconut milk. Blend to combine using a blender, food processor or hand-held blender. Set aside.
  2. For the mushrooms. Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 12 minutes. Season to taste with salt and pepper. Remove from heat. Cover with foil to keep warm.
  3. Roast diced Pineapple under the broiler until caramelized. Set aside.
  4. Pour balsamic vinegar into a pan. Heat the pan to high. Whisk. Once it starts boiling, keep whisking constantly to prevent burning. Sprinkle in a tablespoon of sugar. It’s done when the vinegar takes on a syrupy quality
  5. Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil and butter in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1½ minutes per side.
  6. On top of the coconut scented purée add your scallops, garnish with mushroom, grilled pineapple, balsamic vinaigrette and chives.
Recipe by Sugar and Spice and Everything Nice at