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Pineapple and scallop skewers, ginger and coconut milk sauce with green beans persillade, pomegranate seeds

BBQ, Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish

A skewer with flavors inspired by Guadeloupe accompanied by green beans and a sweet and sour sauce.

Ingredients

Recipe for 4

Skewers

12 Unit(s)

Giant scallop (u10)

0.25 Unit(s)

Pineapple

1 Unit(s)

Onion

4 Unit(s)

Skewer sticks

Sauce

1 Tbsp

Hibiscus syrup

1 Unit(s)

Lime

10 Gr

Japanese pickled ginger

2 Unit(s)

Maracuja

50 Gr

Coconut chair

1 Unit(s)

Vegan chili

200 Ml

Coconut milk

1 Tsp

Soy sauce

Green beans

450 Gr

Green beans

3 Clove(s)

Chopped garlic

8 Sprig(s)

Flat parsley

Garnish

1 Unit(s)

Pomegranate

Preparation time: 30 min

Preheat your Oven at 400 °F

Preparation

Remove the nerve from the scallops. Cut the pineapple into cubes roughly the size of your scallops.

Juice the limes, finely chop the marinated ginger, pepper and coconut flesh.

Finely chop half the onion and cut the other half into cubes the same size as the pineapple.

Clean the green beans, mince the garlic and finely slice the parsley.

Prepare the pomegranate by removing the seeds.
Skewers

Prepare the skewers by alternating the scallops, onion and pineapple.

Sear the skewers in a big skillet on one side for roughly 2 minutes.
Sauce

In the same skillet, sweat the onions with a knob of butter. Next, add the ginger, pepper and coconut flesh. Add the maracuja, coconut milk, lime juice, soy sauce and hibiscus syrup.

Once it comes back to a boil, lower the heat and place the skewers back in the juice, with the seared side up, cook for another 2 minutes.
Green beans

In a large sauce pot of boiling salted water (10g/L), blanche the green beans for 5-8 minutes, depending on their size.

Transfer them directly to an ice back to keep their nice bright green color.

When ready to serve, sautée the beans in a skillet with a little butter and oil, as well as the minced garlic and parsley.

Season to taste.
Plating

Make a bed of green beans, place a scallop skewer on top. Drizzle the sauce on top and garnish with some pomegranate seeds and young sprouts.