Dale Talde'S Grilled Scallops With Xo-Pineapple Fried Rice

• 3 teaspoons peanut oil, separated
• 2 eggs, beaten
• 1/2 small pineapple, peeled, cored, and chopped
• 1/2 small onion, diced
• 3 tablespoons scallion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and minced
• 2 cups cooked brown rice
• 1 tablespoon soy sauce
• 1 teaspoon XO sauce, such as Lee Kum Kee brand
• 1 teaspoon fish sauce
• 1 teaspoon plus 1 tablespoon chili oil, separated
• 12 scallops, trimmed
• 1/2 teaspoon salt, separated
• 10 long beans, trimmed and cut into 1-inch pieces
• 1 tablespoon sweet soy sauce
• 2 tablespoons fresh cilantro, chopped

1. Heat 1 teaspoon of the peanut oil in a medium saute pan over medium heat. Add the eggs and cook, stirring, until firm. Remove the eggs from the pan and set aside.
2. Add another 1 teaspoon peanut oil to the pan. Add the pineapple, onion, scallion, garlic, and ginger and saute for 2 minutes. Add the rice and stir to coat and heat the rice, 2 to 4 minutes.
3. Season the soy sauce, XO sauce, fish sauce, and 1 teaspoon chili oil, then add the eggs to the rice.
4. Season the scallops with 1/4 teaspoon of the salt.
5. Heat the remaining 1 teaspoon peanut oil in a saute pan over medium-high heat. Add the long beans with 1/4 cup of water, then cover them to steam. Cook until crisp-tender. Season with sweet soy sauce and the remaining 1/4 teaspoon salt.
6. Heat a medium saute pan or grill over medium-high heat. Add 1 tablespoon chili oil, then the scallops, and cook them to medium, turning once, about 2 minutes.
7. To assemble, pile the rice on a large plate. Top with the long beans, then the scallops. Sprinkle with cilantro and serve.

peanut oil, eggs, pineapple, onion, scallion, garlic, fresh ginger, brown rice, soy sauce, xo sauce, fish sauce, chili oil, salt, long beans, sweet soy sauce, fresh cilantro

Taken from food52.com/recipes/29947-dale-talde-s-grilled-scallops-with-xo-pineapple-fried-rice (may not work)