[CH] Scallops w/ scotch bonnet sauce

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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

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