Summary

Ingredients

• 1 pineapple (baby pineapple)
• 1 tablespoon sugar, brown
• 0.5 ½ chilli pepper (s), red
• 1 tablespoon oil (argan oil)
• 1 teaspoon vinegar (calamansi balm)
• 4 scallop (s)
• 1 teaspoon sumac
• 1 tablespoon clarified butter
• some vanilla salt

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Instructions

1. Peel the pineapple and cut into thin slices. Sprinkle with sugar and caramelize with the burner (or under the grill). Place on a plate, sprinkle with very finely diced chilli, drizzle with argan oil and calamansi balsamic vinegar.
2. Press the cleaned scallop on both sides in sumac and fry briefly but crispy in clarified butter on both sides. Arrange on the pineapple and sprinkle with vanilla salt.