Seared Scallops with Spicy Fruit Salsa

    Seared Scallops with Spicy Fruit Salsa

    61saves
    20min


    74 people made this

    About this recipe: Seared scallops are served with a spicy fresh pineapple, mango, cucumber and red pepper salsa. Simple, colourful and delicious. Be sure to use fresh king scallops which are large and plump, and take care not to overcook them; they should remain tender and moist.

    Ingredients
    Serves: 4 

    • 75g (3 oz) fresh pineapple, diced
    • 75g (3 oz) fresh mango, diced
    • 50g (2 oz) cucumber, peeled and diced
    • 75g (3 oz) red pepper, diced
    • handful chopped fresh coriander
    • 2 dessertspoons fresh lime juice
    • 1 jalapeño chilli (or green chilli), seeded and minced
    • salt and freshly ground black pepper to taste
    • 500g (1 1/4 lb) king sea scallops, rinsed and drained

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Combine the pineapple, mango, cucumber, red pepper, coriander, lime juice and jalapeño. Season to taste with salt and pepper; set aside.
    2. Heat a large lightly oiled frying pan over medium-high heat. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate while searing the remaining scallops.
    3. Spoon the salsa over the scallops, and serve immediately.

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    Reviews (4)

    by
    0

    Used different ingredients. Absolutely delicious. We served this with rice. I added mandarin oranges, lemon juice, tinned pineapple and a bit of the juice from the pineapples to make the salsa. I also used a green pepper and thinly sliced spring onions in the salsa. Thanks for the recipe. - 15 Sep 2008

    by
    0

    This recipe looks very inviting & tastes great. I only had 2 issues with it. The first: the coriander seemed to overpower the salsa. Keep in mind that I am not a coriander fan but I still think that the chillies would have been sufficient. The second, sea scallops tend to be pretty thick & the cooking method overcooked the outside while not cooking the inside well enough for me. Next time, I will skip the coriander alltogether & bake the scallops for a few minutes before pan frying the outside. All in all, a good recipe. - 15 Sep 2008

    by
    0

    Family wasn't too sure about this dish when they first saw it but thoroughly enjoyed it. I served it with rice and doubled the amount of salsa and it was all eaten. Will make it again. - 15 Sep 2008

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