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HONEYED SCALLOPS WITH TROPICAL FRUIT SALSA

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HONEYED SCALLOPS WITH TROPICAL FRUIT SALSA 

INGREDIENTS

  • 500g scallops
  • 1/3 cup honey
  • 2 teaspoons chili sauce
  • 1/2 cup dry white wine
  • 1 teaspoon grated fresh ginger
  • 250g farfalle pasta
  • 3 teaspoons cornflour
  • 1 tablespoon water 

TROPICAL FRUIT SALSA

  • 1 ½  cups ( 280g ) chopped fresh pineapple
  • 1 cup ( 220g ) chopped fresh mango
  • 1 tablespoon chopped fresh mint 

HONEYED SCALLOPS WITH TROPICAL FRUIT SALSA METHOD:

Thread scallops onto small skewers and place them in a shallow glass dish. Pour combined honey, sauce, wine, and ginger over kebabs; cover, and refrigerate for several hours. Drain kebabs, and reserve marinade.

Just before serving, grill or barbecue kebabs until scallops are just tender. Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain and keep warm.

Combine blended cornflour and water with reserved marinade in a pan, and stir over heat until mixture boils and thickens. Serve kebabs on pasta with thickened marinade, and serve with tropical fruit salsa.

Tropical Fruit Salsa: Combine all ingredients in a bowl; mix gently.

Serves 4.

Note: The recipe can be prepared a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: FRESH TUNA CHUNKS IN HOT CHILLI DRESSING

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