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Seared Scallops with Warm Pineapple Salsa

Seared Scallops with Warm Pineapple Salsa

  • Prep

    15 m
  • Cook

    13 m
  • Ready In

    28 m
Pam Anderson

Pam Anderson

Warm fruit salsa made with fresh pineapple, red bell pepper, cilantro, and lime juice is served atop sea scallops creating a beautiful and appetizing restaurant-quality dish in under 30 minutes.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Combine pineapple, bell pepper, cilantro, green onions, and lime juice in medium bowl; set aside.
  2. In another bowl, coat scallops with oil, and sprinkle with salt and pepper.
  3. Heat a heavy non-stick skillet over high heat until very hot. Add scallops to the hot skillet; cook, turning once, until scallops are well seared on both sides and cooked through, about 3 to 4 minutes per side. Transfer scallops to a plate; set aside.
  4. Pour salsa into the hot skillet; cook until heated through, about 1 minute. Serve scallops with warm salsa alongside.
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Reviews

weekendchef
2

weekendchef

6/29/2006

Terrific recipe, added corn to the salsa mix and Bay seasoning to the scallops.