Pineapple for President

Salad for President, Julia Sherman 2016 New York

Spicy Scallop Crudo with Pineapple

2 tblsp finely diced fresh pineapple; ¼ cup (60ml) fresh Meyer lemon or regular lemon juice; ¼ cup (60ml) fresh lime juice; 1 tblsp fresh tangerine juice; 1 tblsp minced seeded serrano chili; 1 tsp honey, if needed; 8 to 10 diver scallops; high-quality extra-virgin olive oil; 1 green onion, thinly sliced at an angle; ½ tsp torn fresh cilantro leaves (optional); flaky sea salt or pink Himalayan salt for colour

1.   Combine the pineapple, citrus juice, and chili in a small dish; taste and add honey if needed, ¼ tsp at a time, stirring to dissolve and tasting until you like the level of sweetness

2.   Gently rinse the scallops, submerging them in cold water and draining to remove all sand. Repeat once or twice (no one likes a sandy scallop). Pat dry

3.   Using a sharp fish knife, slice the scallops into rounds as thinly as possible, about ¼ inch (6mm) thick, arranging them in a shallow serving bowl, over-lapping at the edges in a, um, “scalloped” pattern

4.   Spoon the pineapple and citrus mixture over the scallops and drizzle them with oil. Scatter the green onion and cilantro , if using, on top and season with salt. Serve immediately with chopsticks.   

“Menu planning . . . an art at which you can shine” Ruby.

I have been a real Pineapple Princess this afternoon, have made the Saucy Seafood Casseroles and the Two Crust Pineapple Pie. 
The casserole was fine, a bit heavy on the protein (fish, cheese and egg) but quite nice, I teamed it with some carrot and peas.  I used poached salmon rather than the suggested prawns or crab.
The pie looks great, I used Pampas shortcrust pastry, Ann.

 Saucy Seafood Casseroles

440g can Golden Circle Pineapple Pieces, 1 ½ cups cooked flaked fish (crab-meat, prawns or scallops), 2 ½ cups seasoned white sauce, 2 egg yolks, salt and pepper, 1 tblspn lemon juice or dry sherry, 3 hard-boiled eggs.

Drain pineapple pieces. Chop a few pieces and add to the combined fish, white sauce, seasonings, egg yolks and sherry. Spoon into buttered casseroles. Top with remaining pineapple pieces mixed with 2 cups crushed cereal flakes and 1 cup grated cheese. Heat in moderate oven. Serve garnished with slices of hard-boiled eggs and parsley.

Seafood casserole before the oven

Out of the oven and garnished

Two-crust Pineapple Pie

440g can Golden Circle Crushed Pineapple, 2 tblspns cornflour, ¼ cup cold water, enough short pastry to line and cover 18cm plate.

Line pie plate with short pastry rolled thinly. Roll out remaining pastry to fit top. Blend cornflour in water. Place pineapple in saucepan; bring to boil, then thicken with cornflour mixture. Spoon into pastry lined plate, cover with top crust and bake in hot oven (230° F) about 25 minutes. Serve with cream or custard sauce.

Pacific Sea-Scallop Casserole

I used skinless salmon fillets instead of scallops and it turned out well.  A squeeze or two of lemon juice was a welcome addition to the pineapple.  If I make it again I would serve it in individual gratin dishes (or shells) as a hot entrée.  Very good retro dinner party food, Ann.

Pacific Sea-Scallop Casserole

440g can Golden Circle Crushed Pineapple, 3 cups freshly cooked rice, salt and pepper, 450g sea scallops, 1 beaten egg, 1 cup fine dry breadcrumbs, 2 tblspns butter, 2 tblspns plain flour, 2 tspns curry powder, tspn salt, ¼ tspn sugar, 1 onion, 1 small apple, 500ml hot milk.

Drain pineapple and add it to hot rice. Season mixture and use it to line casserole. Fill centre with curried sea scallops. Top with additional scallops that have been dipped in egg and breadcrumbs and lightly fried. Re-heat in slow oven, garnish with parsley and serve.

Curried sea scallops: Reserve some scallops, dip in egg and breadcrumbs and lightly fry. Chop remainder into quarters. Melt butter in saucepan and lightly fry chopped apple and onion. Remove from strove and stir in flour, curry powder and salt. Gradually stir in hot milk. Return to stove and cook, stirring until smooth sauce has formed. Add chopped scallops and simmer for 3 minutes.