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Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa

Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Seattle Food Geek

Seattle Food Geek

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!

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Robin Gibson
20

Robin Gibson

2/2/2011

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!!

Nicole
15

Nicole

6/2/2010

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 really liked. I also didn't have safflower oil so I used canola. My husband loved it! Thanks!

EB
15

EB

12/4/2009

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 perfect scallops. Thank you so much.

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