Seared Scallops with Tropical Salsa
Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa. Be sure to use large, plump sea scallops rather than small bay scallops when preparing this dish. Take care not to overcook the scallops, which can toughen if exposed to heat for too long. When properly cooked, the scallops will remain tender and moist.
Ingredients
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/2 cup diced cucumber
- 1/2 cup diced red bell pepper
- 3 Tbs. chopped fresh cilantro
- 4 tsp. fresh lime juice
- 1 jalapeño chili, seeded and minced
- Salt and freshly ground pepper, to taste
- 16 sea scallops, about 1 lb. total
Directions
In a bowl, combine the pineapple, mango, cucumber, bell pepper, cilantro, lime juice and chili. Toss well to form a salsa. Season with salt and pepper. Set aside.
Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan and sear, turning once, until golden brown on both sides and opaque throughout, about 2 minutes on each side. Transfer the scallops to a warmed plate. Keep warm while cooking the remaining scallops in the same way.
Divide the scallops among warmed individual plates. Spoon the salsa over the tops, dividing it evenly. Serve immediately.
Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan and sear, turning once, until golden brown on both sides and opaque throughout, about 2 minutes on each side. Transfer the scallops to a warmed plate. Keep warm while cooking the remaining scallops in the same way.
Divide the scallops among warmed individual plates. Spoon the salsa over the tops, dividing it evenly. Serve immediately.
Serves 4.