Seared Scallops with Spicy Fruit Salsa

    Seared Scallops with Spicy Fruit Salsa

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    28min


    71 people made this

    About this recipe: Seared scallops are served with a spicy fresh pineapple, mango, cucumber and red capsicum salsa. Simple, colourful and delicious. Be sure to use fresh scallops which are large and plump and take care not to overcook them; they should remain tender and moist.

    Ingredients
    Serves: 4 

    • 90g fresh pineapple, diced
    • 90g fresh mango, diced
    • 60g cucumber, peeled and diced
    • 90g red pepper, diced
    • handful chopped fresh coriander
    • 1 tablespoon fresh lime juice
    • 1 jalapeño chilli (or green chilli), seeded and minced
    • salt and freshly ground black pepper to taste
    • 500g sea scallops, rinsed and drained

    Directions
    Prep:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Combine the pineapple, mango, cucumber, red pepper, coriander, lime juice and chilli. Season to taste with salt and pepper; set aside.
    2. Heat a large lightly oiled frying pan over medium-high heat. 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 while searing the remaining scallops.
    3. Spoon the salsa over the scallops, and serve immediately.
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    Reviews and ratings
    Global ratings:
    (73)

    Reviews in English (75)

    by
    48

    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.  -  20 Nov 2002  (Review from Allrecipes US | Canada)

    by
    37

    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!  -  22 Aug 2006  (Review from Allrecipes US | Canada)

    by
    24

    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.  -  10 Aug 2005  (Review from Allrecipes US | Canada)

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