Gingered Scallops with Caramelized Pineapple Salsa

Ingredients

• 20 Clearwater FAS Sea Scallops
• 1 Ginger root peeled coarsely
• 2 tbsp Pickled ginger minced fine
• 1 cup Rice wine vinegar
• ¼ cup White sugar
• 1 tbsp Honey
• 2 Limes zest and juice
• 1 Orange zest, sectioned and juice reserved
• 1 cup Basmati rice
• 100 ml Canned coconut milk
• 1 small sweet potato peeled and minced fine
• 350 ml water
• 25 ml Vietnamese fish sauce
• 2 kaffir lime leaves
• ½ pineapple peeled and diced small
• ½ red pepper
• 1 tomato seeded and diced
• 1 shallot minced
• 1 bunch cilantro chiffonade (shredded fine)
• 20 cashew nuts minced
• 8 baby Bok Choy
• 25 ml sesame oil
• 50 ml peanut or sunflower oil
• sea salt
• fresh cracked pepper
• 1 tbsp soy reduction