For the scallops and aioli:


1/3 cup pineapple juice
2 medium-sized basil leaves (chiffonade)
1/2 cup best-quality mayonnaise
Sea salt
2 tablespoons olive oil
12 to 16 large sea scallops
Freshly cracked black pepper


Put the pineapple juice and basil in a small saucepan and bring to a simmer over medium heat. Cook until it is reduced by half and remove from the heat to cool slightly. Whisk the juice mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.

Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil

is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve with grilled zucchini and mint couscous.

For the couscous:


  • 1 1/2 cups plain instant couscous
  • medium zucchini, halved lengthwise
  • 1 medium tomato, de-seeded and diced
  • 1 tablespoon lemon juice
  • kosher salt
  • 3 tablespoons olive oil
  • 1/3 cup fresh mint, chopped


Place the couscous in a large bowl and add 2 cups boiling water. Cover with plastic wrap and set aside for 5 minutes. Uncover and fluff with a fork.

Brush the zucchini with olive oil, sprinkle with salt and pepper and grill for about 3 minutes.  Set aside and cut into chunks.

Combine the oil, lemon juice, zucchini, tomato, mint and 1 teaspoon salt. Toss until well combined.

Recommended Wines:

Pulenta Estate Sauvignon Blanc 2012 – Mendoza, Argentina – $16.79

Dr. Hermann Urziger Wurzgarten Kabinett 2011 – Mosel, Germany – $19.99

Domane Wachau Gruner Veltliner Federspiel 2011 – Wachau, Austria – $19.99