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Mermaid’s Delight

Deep-fried Scallops coated with coconut, Served on a bed of fresh pineapple chutney
Serves 4
From: Feature Story
Compass Rose Restaurant

Ingredients:
12 pieces scallops
1 egg
Flour
Coconut shredded (not sweet)

Pineapple Salsa:
2 tablespoons sugar
olive oil
½ tablespoon white wine vinegar
½ cup fresh pineapple, small diced
2 tablespoons red bell peppers
2 tablespoons orange juice concentrate
1 tablespoon fresh lemon juice
¼ teaspoon crushed chili pepper

Garnish:
4 sprigs fresh cilantro
2 tablespoons diced bell peppers
2 tablespoons scallions

Preparation:
Coat the scallops with flour, egg and with the shredded coconut.

For the salsa – caramelize sugar, deglaze with vinegar and add the remaining ingredients and simmer for approximately 8 minutes.

Deep fry the scallops.

Place salsa in the center of the serving plate and put the scallops on top.

Decorate with diced bell peppers and fresh cilantro.