Ingredients
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3 tablespoons water
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1 tablespoon butter
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2 cloves garlic, minced
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1/2 red bell pepper, diced
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1 habanero pepper, seeded and minced (2-4 if you're a pirate)
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1 (20 ounce) can pineapple chunks, packed in juice,drained
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1 lb bay scallop
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1/2 lime, juice of
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 teaspoon coconut extract
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1/2 cup captain morgans's spiced rum
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1 tablespoon cornstarch
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hot steamed rice
Instructions
- Heat butter in a large skillet and add garlic; cook until fragrant.
- Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
- Pour (drained) pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes.
- Add coconut extract and Captain Morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish); cook 1-2 minutes to blend flavors.
- Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
- Serve over hot steamed rice.