This Week…Sea-sonal Dinner

This Week…Sea-sonal Dinner

This week I returned to a dish I learned to make in classes at Williams-Sonoma in Reston, VA.  What I like about this dish is that it takes very little time to make, and it can be an appetizer or main dish.

Seared sea scallops with tropical salsa sounds elegant but is also simple. 

If you have fresh pineapple and mango, that’s great, but it can also be made using frozen fruit. If you do, make sure they’re patted dry.

Scallops can seem small, but it doesn’t take many to fill you up!!

Seared Scallops with Tropical Salsa

Salsa Ingredients:

½ cup Diced pineapple

½ cup Diced mango

½ cup Diced cucumber

½ cup Diced red pepper

3 Tbs Chopped cilantro

4 tsp Fresh lime juice

1 jalapeño chili; seeded & minced

Salt and pepper to taste

1 Pound sea scallops (about 16) *Sea scallops are larger than bay scallops.  Count on 4-6 large scallops per person. If serving over a heavy side dish, such as pasta or risotto, then 3-4 per person.

**Note: You could use frozen mango and/or pineapple if you want. Make sure to thaw and drain them.

Combine the salsa ingredients in a bowl and toss. 

Scallops:  Season a large fry pan with nonstick cooking spray. 

If your scallops are store-bought, you do not have to wash them first. If you see grit or sand, then rinse. In any case, make sure they are patted dry. 

Season the scallops with salt and pepper.

In the pan, on high heat, sear half the scallops on one side, then turn on the other side so they are golden brown. This takes about 2 minutes on each side. 

Transfer these to a pan and keep warm. Cook the remaining scallops the same way. 

Make sure the scallops don’t touch in the pan. 

Place the cooked scallops on individual plates or a serving platter and spoon the salsa over the scallops!

Enjoy!