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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter in a large skillet and add garlic; cook until fragrant. | 2. Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes. | 3. Pour (drained) pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes. | 4. Add coconut extract and Captain Morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish); cook 1-2 minutes to blend flavors. | 5. Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened. | 6. Serve over hot steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
red bell pepper	1/2		diced	-	-	-	-
habanero pepper	1		seeded minced	-	-	-	-
pineapple chunk	1	can	drained	315.8921	81.5442	1.4693	0.3673
bay scallop	1			503.2011	24.5254	93.1149	3.8080000000000003
lime juice	1/2			1.8906	0.6368	0.0318	0.0053
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
coconut extract	1	teaspoon		-	-	-	-
rum	1/2	cup	spiced	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	3	tablespoons		0.0	0.0	0.0	0.0
rice			steamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.