SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA

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Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa image

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!

Provided by Seattle Food Geek

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 2

Number Of Ingredients 16

1 shallot, sliced crosswise
1 teaspoon olive oil
1 pinch salt
¼ cup finely chopped pineapple
1 tablespoon freshly grated ginger
1 tablespoon lemon grass, finely chopped
1 teaspoon cilantro, finely chopped
1 teaspoon honey
1 teaspoon apple cider vinegar
½ teaspoon sesame seeds
⅛ teaspoon red pepper flakes
4 teaspoons extra-virgin olive oil
salt, to taste
½ pound French style green beans, trimmed
2 tablespoons safflower oil
4 large sea scallops

Steps:

  • 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.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 16.7 g, Cholesterol 26.4 mg, Fat 26.5 g, Fiber 4.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 500.1 mg, Sugar 6 g

Sibongile Msibi
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I made this dish for a dinner party and it was a huge success. The scallops were cooked perfectly and the salsa was delicious. I highly recommend this recipe to anyone who loves to cook.


Grace Haarmann
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This dish was amazing! The scallops were cooked to perfection and the salsa was so flavorful. I will definitely be making this again for my next dinner party.


Mariyam Naseer
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I've made this dish several times and it's always a hit. The scallops are always cooked perfectly and the salsa is delicious. I highly recommend this recipe to anyone who loves seafood.


FOYSAL SHAH
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This dish was easy to make and turned out great! The scallops were cooked perfectly and the salsa was delicious. I will definitely be making this again for my family and friends.


Krish Tmg (Gole)
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I made this dish for a dinner party and it was a huge success. The scallops were cooked perfectly and the salsa was delicious. I highly recommend this recipe.


Lama Marshal
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This dish was amazing! The scallops were cooked to perfection and the salsa was so flavorful. I will definitely be making this again.


Jamie Anders
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I've made this dish several times and it's always a crowd-pleaser. The scallops are always cooked perfectly and the salsa is delicious. I highly recommend this recipe.


Bose Ighodaro
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This dish was easy to make and turned out great! The scallops were cooked perfectly and the salsa was delicious. I will definitely be making this again.


Umer Jani
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I made this dish last night and it was a hit! My guests raved about the scallops and the salsa. I will definitely be making this again.


Bayazid Sarder
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This dish was absolutely delicious! The scallops were cooked perfectly and the pineapple-ginger-lemongrass salsa was the perfect complement. I will definitely be making this again.