Ingredients

Half a teaspoon crushed red pepper flakes

Half a cup of unsweetened pineapple juice

1/4 cup mango chutney

2 cups hot cooked basmati rice

Minced fresh cilantro

12 sea scallops

1 tablespoon peanut / canola oil

1 chopped medium red onion

1 minced garlic clove

Directions

Pat scallops dry with paper towels. Heat oil over medium-high heat in a large skillet. Add scallops and cook for a minute until golden brown and firm on each side. Remove scallops from pan. Add onion to same pan and, cook and stir until tender. Add garlic and pepper flakes and cook for a minute again. Stir in pineapple juice. Bring to a boil and cook until liquid is reduced by half. Stir in chutney. Return scallops to pan, heat through and coat. Sprinkle cilantro and serve with basmati rice.