Seared scallops, pepper, pineapple & star anise

'The sharp, fruity pineapple, and the fresh, woody star anise will amplify the subtle flavour of the scallops without overpowering it.' David Zuddas, Ananas & Badiane

Serves: 4

What you need:

• 1 pineapple, peeled and cubed
• 2 onions, finely chopped
• 1 tsp Schwartz Turmeric
• 1 tbs sugar
• 1 tsp Schwartz Black Peppercorns, wrapped in muslin
• 50ml (2fl oz) water
• 6 Schwartz Star Anise Whole
• 125ml (4fl oz) balsamic vinegar
• 125ml (4fl oz) sherry vinegar
• 1 tsp Schwartz Sea Salt
• 12 scallops
• 1 tbs olive oil

What you do:

1. Place the pineapple cubes in a sauté pan with the chopped onions, Turmeric, sugar, the Black Peppercorn parcel and water. Stew on a low heat for 15-20 minutes stirring occasionally until the pineapple is softened.
2. Briefly dry fry three of the star anise in a non-stick pan and leave to cool. Crush the three others and place in a small saucepan with the vinegars. Reduce by two thirds on a low heat. Strain and set aside.
3. Grind the three dry fried star anise to a powder and put through a fine sieve. Mix with the Salt and set aside.
4. Dry the scallops with kitchen roll, toss in olive oil and sear in a hot non-stick frying pan. Brown for two minutes on each side.
5. Arrange a spoonful of pineapple on a plate, with a ribbon of the vinegar reduction and the three scallops. Sprinkle with the star anise salt.

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