Swashbuckler's Scallops

• 1 tablespoon butter
• 2 cloves garlic, minced
• 12 red bell pepper, diced
• 1 habanero pepper, seeded and minced (2-4 if you're a pirate)
• 1 (20 ounce) can pineapple chunks, packed in juice,drained
• 1 lb bay scallop
• 12 lime, juice of
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 teaspoon coconut extract
• 12 cup captain morgans's spiced rum
• 1 tablespoon cornstarch
• 3 tablespoons water
• hot steamed rice

1. Heat butter in a large skillet and add garlic; cook until fragrant.
2. Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
3. Pour (drained) pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes.
4. Add coconut extract and Captain Morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish); cook 1-2 minutes to blend flavors.
5. Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
6. Serve over hot steamed rice.

butter, garlic, red bell pepper, pepper, pineapple, bay scallop, lime, salt, pepper, coconut, rum, cornstarch, water, rice

Taken from www.food.com/recipe/swashbucklers-scallops-37605 (may not work)