Search thousands of recipes reviewed by home cooks like you.

Seared Scallops with Tropical Salsa

Seared Scallops with Tropical Salsa

  • Prep

  • Cook

  • Ready In


The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet


  1. Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
  2. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. 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; set aside. Repeat with the remaining scallops.
  3. Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.
Rate recipe

Your rating




This recipe looks very inviting & tastes great. I only had 2 issues with it. The first: the cilantro seemed to overpower the salsa. Keep in mind that I am not a cilantro fan but I still think that the hot peppers 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 cilantro alltogether & bake the scallops for a few minutes before pan frying the outside. All in all, a good recipe.


I used the little bay scallops because I was topping a salad w/ this recipe. I made the salsa as the recipe states, except for adding just a tbp or so of mango vinegar ( a recipe from foodnetwork) but I made a few changes w/ the scallops. I used olive oil w/ just a bit of butter to saute them in but first I added big slivers of garlic & let them cook for a few minutes to infuse the oil. Then I removed the garlic & added the bay scallops. I hit the scallops w/ Old Bay & chopped basil while cooking & then sprinkled them w/ lemon juice after I removed them from the pan. I plated a bed of romaine, drizzled it w/ the mango vinegar, added quite a bit of the salsa & topped it w/ the scallops, adding a few sliced cukes for interest. Hubby was very skeptical of this salad but had to concede that the flavor combo was superb. *rubbing my fingers on my chest in an arrogant fashion* LOL But next time he wants me to add a bit of mayo to the mango vinegar to make it more of a substantial dressing....I will for his, I thought mine was just perfect! Served this w/ a glass of white zin & for dessert, cherry limeade sorbet, drizzled w/ homemade cherry vodka & topped w/ a couple of frosted grapes. What a wonderful, light & healthy meal for a hot, summer evening...thansk for your contribution Robin!


Absolutely delicious. We served this with rice. I added mandarin oranges, lemon juice, canned pineapple and a bit of the juice from the pineapples to make the salsa. I also used a green pepper and thinly sliced green onions in the salsa. Thanks for the recipe.