Made this last night: 1 lb. (500g) scallops (sliced if large) 1 shallot, chopped 2 cloves garlic, chopped 2 scotch bonnets, seeded and chopped 3 tomatillos, chopped 1/2 tsp. tumeric 1 small can pineapple, drained (save juice), and chopped 1 c. (250 ml) white wine butter Fry the scallops a couple minutes until cooked. Remove, and reduce the liquid. Add the shallot, and cook a few minutes. Add some salt. Add the garlic, peppers, tomatillos and tumeric, and cook a few minutes more. Add the pineapple, juice and wine, and reduce. Whisk in some chunks of butter (1/2 to 1 stick) to thicken the sauce. Return the scallops to the pan, mix well, and serve. Goes well with rice. Tom