Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa16 Reviews
- Prep: 25 min
- Cook: 20 min
- Ready In: 45 min
“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!” - by Seattle Food Geek
Original recipe yields 2 servings
- 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.
- 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.
- 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.
Amount Per Serving (2 total)
- 368 cal
- 26.5 g
- 16.7 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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!!..." See more"
"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 ..." See moreliked. I also didn't have safflower oil so I used canola. My husband loved it! Thanks!"
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