Seared Sea Scallops with Tropical Fruit Salsa

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Story Published: Sep 17, 2007 at 10:31 AM PST

Story Updated: Sep 17, 2007 at 10:31 AM PST

By AMNW Intern

Ingredients

Searing scallops keeps them plum and tender on the inside, crisp and golden on the outside. When buying scallops, ask to smell them; scallops should have the pleasant briny scent of the ocean. Keep them refrigerated or on ice until cooking time.

Makes 6 servings

 Tropical Fruit Salsa
  • 2/3 cup Mango, peeled and diced
  • ½ cup Papaya, peeled and diced
  • 1/3 cup Red onion, diced
  • ½ cup Red bell pepper, diced
  • 1 Tbspn. Cilantro, minced
  • ½ Tbspn. Lime juice
  • ¼ cup Pineapple, peeled & diced
  • ½ Tbspn. White wine vinegar
  • 1 tsp. Jalapeno, seeded and minced
  • ½ tsp. extra virgin olive oil
  • 1/8 tsp. Morton Lite salt
  • Pepper to taste

Scallops
  • 2 lbs. Sea scallops
  • 1 tsp. Vegetable oil
  • Non-stick pan spray

Recipe courtesy of Chef John Paulk, Mezzaluna Fine Catering

 

Directions

Combine all the ingredients for the salsa in a bowl. Allow the salsa to sit for 15 minutes before serving.

Remove the muscle tabs from the scallops; blot the scallops dry. Heat a sauté pan on medium-high heat. Add the 1 tsp. vegetable oil and coat pan with cooking spray. Sprinkle scallops with salt and pepper and place in pan on the first side 2-3 minutes or until golden brown. Turn the scallops once and sauté on the second side. Do not overcrowd pan.

Serve scallops with the tropical fruit salsa.

Enjoy!

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