Scallop, Ham and Pineapple "Sandwich"

Menu Part: 
Cuisine Type: 

A delightful presentation for these tender scallops. Scallops are split and filled with pinapple and ham and skewered with rosemary sprigs. A sweet and salty treat. Pineapple relish and shoestring potatoes complete the dish.


Pineapple Relish:
1 cup finely diced fresh pineapple
1 tsp. finely diced red onion
1/4 tsp. finely minced jalapeño pepper
1 tsp. finely chopped, fresh cilantro leaves
2 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
Sugar, to taste

Scallop Sandwiches:
2 tbsp. vegetable oil
1/4 fresh pineapple, peeled, cored, and cut into 1/8-in.-thick slices
6 very large sea scallops
Salt and freshly ground white pepper
12 (4-in.) rosemary sprigs
Sweet-and-Sour Fish Sauce (recipe follows)

Sweet-and-Sour Fish Sauce:
1 cup sugar
1/2 cup rice wine vinegar
1/3 cup tomato juice
2 tsp. fresh lemon juice
1 tbsp. nuoc mam


1. For the pineapple relish: In a small mixing bowl, combine pineapple, onion, jalapeño pepper, cilantro, and olive oil. Season with salt, pepper, and sugar. The relish may be prepared in advance and stored in the refrigerator overnight.

2. For scallop sandwiches: In a non-stick pan, heat 1 tbsp. vegetable oil. Add pineapple slices and cook until golden on both sides; remove and keep warm.

3. Season scallops with salt and white pepper. Heat remaining vegetable oil over high heat in non-stick pan, add scallops, and cook until golden brown on both sides, taking care not to overcook.

4. Slice scallops in half crosswise. Sandwich a slice of pineapple and country ham between halves of each scallop. Using a serrated knife, slice each scallop sandwich in half and spear each half with a rosemary sprig.

5. Place scallop sandwiches in center of serving plates and splash sweet-and-sour fish sauce around the plate. Serve with pineapple relish and shoestring potatoes.

Sweet-and-Sour Fish Sauce:

1. In a 1-qt. saucepan, combine sugar and vinegar. Cook over med.-high heat until mixture turns amber in color. Remove from heat.

2. Slowly and very carefully whisk in tomato juice. Whisk in lemon juice and nuoc mam. Sauce can be made up to 5 days in advance, stored in refrigerator, and rewarmed before serving.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

FSD Resources