Hawaiian Scallops

The Lobster's Fine Kettle of Fish: A Complete Fish and Shellfish Cook Book, 1958

20 minutes — 8 Servings Print RecipeEmail Recipe

Ingredients

2	pound	scallops
2	teaspoon	salt
20	ounce	pineapple chunks (canned)
1⁄2	cup	butter
2⁄3	cup	brown sugar

Instructions

Rinse scallops, and pat dry. Cut any large ones in half. Sprinkle with salt. Melt butter in a large skillet, and blend in brown sugar, pineapple chunks, and pinepple liquid. Add scallops. Cook over hot coals about 10 minutes, or until scallops are tender. Stir occasionally to coat them with sauce.

Notes

The original recipe calls for a #2 can of pineapple chunks - we adjusted the ingredient list to make clear what exactly that is. :)

Hawaiian Scallops

Ingredients

Instructions

Notes

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