Grilled Scallops on a bed of Pineapples with Chipolte Mayonaise and Cilantro sauce

For 4 as an appetiser:

8 large fresh Dry Scallops
1/2 fresh pineapple cut into thin rings.
8 tablespoons Chipolte Mayonnaise
1 cup fresh cilantro or coriander leaves
1/2 cup olive oil
1 fresh chili
salt to taste.


For the Cilantro sauce:

1. Wash the Cilantro until it is clean.
2. Remove all the leaves from the stalks and put in a blender.
3. Add olive oil and chili and salt.
4. Blend until it is a smooth sauce.
5. Set aside.

For the Scallops:

1. Heat a frying pan until it is very hot.
2. Put the scallops in it and leave for 2 minutes until one side is browned, flip and cook on the other side. You should not have to cook them for more than 3-4 minutes in total.

To assemble the plates:

1. Divide the pineapple rings evenly between all the plates.
2. Place the freshly grilled scallops on top of the pineapples.
3. Put a spoon of chipolte mayonnaise on the side.
4. Drizzle the cilantro sauce on top.
5. Serve immediately.