Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa

Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa

16
Seattle Food Geek 31

"I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli. This recipe was exactly what I needed tonight – something that involves a little bit of real cooking, fresh seafood, and a ton of flavor. I will have to keep this one in mind for the upcoming summer evenings. If scallops aren't your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!"

Ingredients

45 m servings 368 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
  2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
  3. Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.
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Reviews

16
  1. 18 Ratings

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I don't eat scallops, but I wanted to report that my husband who is picky about his seafood and loves scallops, LOVED this! Will be making this many times over, I'm sure!!

Awesome recipe! I followed as stated but altered only two things, I didn't have lemongrass so I used freshly grated lemon peel, I also used garlic salt on my scallops and in the salsa which I r...

Ok Seattle Food Geek should be on Top Chef he could give the contestants who "think" they can cook scallops a run for their money. Excellent recipe and detailed so much so that even I cooked pe...

I have recently been experimenting with seafood recipes for my 19 yr. old pescatarian daughter and she said this was the best by far!!! I recently bought a big bag of frozen scallops and have tr...

This dish is both visually appealing and delicious. I did make a few small changes. In relation to the salsa I replaced the cilantro with half as much dried basil, canned pineapple as opposed to...

I thought this was really good. The only thing I did different was, I added a little mango to the salsa because I had some and love the flavor and my whole family loved it! It was such a beautif...

Wonderfully refreshing! The taste was very full bodied and appealed to every sensory of taste. This would be a great meal for those who crave richness of food but desire to feel light and sen...

Yum! I always use bay scallops but, made an exception for this and did buy the sea scallops. The salsa was wonderful on them! Don't see a need for the beans though they were good. Will leave...

The salsa was five stars, but the scallops and the green beans were only three. I was worried that the salsa would not come together at first, but after 30 minutes in the fridge it was very go...