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. ---------------------------------------------------------------------------
Nutrition
Ingredients
