12 sea scallops (1-1/2 pounds)
1 tablespoon peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 teaspoon Carolina Reaper Pepper Flakes
1/2 cup 100% Pineapple Juice
1/4 cup Catch a Fire Mango Chutney
2 cups hot cooked basmati rice
Minced fresh cilantro
Pat scallops dry with paper towels.
In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan.
Add onion to same pan; cook and stir until tender.
Add garlic and Carolina Reaper Pepper Flakes; cook 1 minute longer.
Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half.
Stir in Catch a Fire Mango Chutney.
Return scallops to pan; heat through, stirring gently to coat.
Serve with rice; sprinkle with cilantro.