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Seared Scallops with Spicy Fruit Salsa recipe

Seared Scallops with Spicy Fruit Salsa recipe

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Seared scallops are served with a spicy fresh pineapple, mango, cucumber and red pepper salsa. Be sure to use fresh king scallops which are large and plump, and take care not to overcook them; they should remain tender and moist.

78 people made this

IngredientsServes: 4

  • 75g (3 oz) fresh pineapple, diced
  • 75g (3 oz) fresh mango, diced
  • 50g (2 oz) cucumber, peeled and diced
  • 75g (3 oz) red pepper, diced
  • handful chopped fresh coriander
  • 2 dessertspoons fresh lime juice
  • 1 jalapeño chilli (or green chilli), seeded and minced
  • salt and freshly ground black pepper to taste
  • 500g (1 1/4 lb) king sea scallops, rinsed and drained

MethodPrep:15min ›Cook:5min ›Ready in:20min

  1. Combine the pineapple, mango, cucumber, red pepper, coriander, lime juice and jalapeño. 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 & ratingsAverage global rating:(75)

Reviews in English (60)

by RHONDA G

Used different ingredients.Absolutely delicious. We served this with rice. I added mandarin oranges, lemon juice, tinned pineapple and a bit of the juice from the pineapples to make the salsa. I also used a green pepper and thinly sliced spring onions in the salsa. Thanks for the recipe.-15 Sep 2008

by CookinMama

This recipe looks very inviting & tastes great. I only had 2 issues with it. The first: the coriander seemed to overpower the salsa. Keep in mind that I am not a coriander fan but I still think that the chillies 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 coriander alltogether & bake the scallops for a few minutes before pan frying the outside. All in all, a good recipe.-15 Sep 2008

by cutediva

Family wasn't too sure about this dish when they first saw it but thoroughly enjoyed it. I served it with rice and doubled the amount of salsa and it was all eaten. Will make it again.-15 Sep 2008


    • 1 3/4 cups diced peeled peaches (about 3 large)
    • 1/4 cup diced red bell pepper
    • 1/4 cup chopped green onions
    • 3 tablespoons fresh lime juice, divided
    • 2 tablespoons chopped fresh cilantro
    • 1 tablespoon minced seeded jalapeño chile
    • 2 teaspoons minced peeled fresh ginger, divided
    • 1 garlic clove, minced
    • 2 tablespoons soy sauce
    • 2 teaspoons oriental sesame oil
    • 16 large sea scallops
    • 2 tablespoons honey
    • Fresh cilantro leaves
    1. Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 1 teaspoon ginger, and garlic in small bowl to blend. Season to taste with salt and pepper. (Salsa can be made 2 hours ahead. Cover and refrigerate.)
    2. Whisk soy sauce, sesame oil, and remaining 1 teaspoon ginger in medium bowl to blend. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
    3. Prepare barbecue (medium-high heat). Whisk honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 metal skewers. Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
    4. Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.

    Nutritional analysis provided by Bon Appétit


    Ingredients

    • Serving Size: 1 (416.6 g)
    • Calories 529.1
    • Total Fat - 31.6 g
    • Saturated Fat - 5.9 g
    • Cholesterol - 61.2 mg
    • Sodium - 1153.9 mg
    • Total Carbohydrate - 40.9 g
    • Dietary Fiber - 6.5 g
    • Sugars - 13 g
    • Protein - 25.1 g
    • Calcium - 139.4 mg
    • Iron - 3.2 mg
    • Vitamin C - 58.3 mg
    • Thiamin - 0.3 mg

    Step 1

    Scallops . Know your scallops. Scallops are sold as U plus a number like 15 or 20 (as an example), the number just means how many scallops you get per pound. U15 or U20's usually are large scallops which are what I normally use. The smaller the U number . the bigger the shrimp. But, use what is available. Now, dry scallops are the 'cream of the crop' - also, costly but, for a special dinner, they are worth it. For every day cooking - Fresh/Frozen in the seafood counter are fine even those in the frozen food section are ok.

    Step 2

    A few tips - If using those in the fish counter use within a day of purchase then, let them warm up a bit (to take the chill off) on the counter before cooking. NEVER COOK with cold seafood. I add them to plate lined with a paper towel which will dry the scallop, so you can get a good sear on the crust. A wet scallop will just steam and be pale. Now, if using frozen thaw in a colander, over a bowl, covered well in the refrigerator then follow the step above to dry them off.

    Step 3

    Once the scallops are 'warmed' up a bit and dry season with salt and pepper on both sides then, lightly dust with a little flour. I don't dredge them, I just use a small strainer or sieve, to lightly dust the scallops on each side. You don't want a heavy floured crust just a light dusting.

    Step 4

    Salsa . As the scallops rest on the counter, prepare the salsa. Add the avocado, papaya, and lime juice to a small bowl and, toss to combine (if papaya isn't available, mango or even peaches would work). Then, add the onions, red pepper, and jalapeno to another bowl and, set both to the side. Also, chop the cilantro too.

    Step 5

    Scallops . This is really best made in a non-stick or well seasoned cast iron pan and, it may take 2 batches to cook all the scallops you DO NOT want to over crowd the pan otherwise, they will steam. Add the oil to a non-stick pan on medium high to high heat. Add 8-12 scallops, depending on the size and, sear on the first side until GOLDEN brown, and get a nice crust. DO NOT move them as they cook. Once they can easily be flipped flip them over. If they aren't ready to flip, they will stick. The first side will take 2-3 minutes (again, depending on size) the second side, a bit less. Then, transfer to a plate, and cover with foil to keep warm. Sear your second batch.

    Step 6

    Salsa . Now, in the same pan as you prepared the scallops, (simply wipe the pan clean with a paper towel) then, add the oil, red pepper, jalapeno, and onions, a pinch of salt and pepper and, saute 2-3 minutes until slightly tender. Add the avocado and papaya to the pan and, just toss to coat. You are NOT cooking the fruit just lightly warming it up. Cook just a minute, add the vinegar, cilantro then, toss to coat and remove from the heat. You can re-season with salt and pepper if necessary. This is NOT a cooked salsa just a warm raw salsa.

    Step 7

    Plate, Serve, and ENJOY! . Add the salad mix to each plate (or platter), top with the scallops and then the warm fruit salsa. The vinaigrette and fruit become the dressing for the salad. Don't forget to garnish with the nuts. And, on the side - whole wheat bread, rolls or, a nice flat bread would be perfect.


    INSTRUCTIONS

    Assemble the tropical fruit salsa and set aside.

    Pat the scallops dry with a paper towel and season with the salt. Heat a medium skillet over medium-high heat and add the cooking oil. When the oil is hot but not smoking and add the scallops. Make sure that the scallops do not touch – they should have a finger-width’s space between them. Fry 1-1/2 to 2 minutes each side and remove immediately to prevent overcooking. Timing depends on how thick your scallops are. The scallops should have a golden brown crust and the interior will be medium-rare.

    Serve with Tropical Fruit Salsa.


    Recipe Summary

    • 1 large jalapeno pepper, seeded and membranes removed
    • ¼ cup rice vinegar
    • ¼ cup olive oil
    • ¼ teaspoon Dijon mustard
    • salt and freshly ground black pepper to taste
    • 1 tablespoon vegetable oil
    • 12 large fresh sea scallops
    • 1 pinch sea salt
    • 1 pinch cayenne pepper
    • 2 oranges, peeled and cut in between sections as segments

    Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.

    Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.


    How to sear scallops

    To get the right temp, place a pan on the stove and heat at a medium to medium high temperature. Don’t go too high, too fast or the heat will not be even.

    To know when the pan is the right temperature, pour 1/8 teaspoon of water in the pan. If it jumps around and then comes back together to form one small ball that bounces around, you’ve got the perfect temp!

    Now add your oil (turn heat down slightly) and it should cover the bottom of pan and shimmer!

    Place the scallops in the pan and leave them be. Just stare at them and listen to their wonderful sizzle for 2 minutes. (Another thing I used to do was constantly flip them!)


    Seared Sea Scallops with Spicy Peach Salsa

    1 lb. sea scallops (preferably dry)
    2 peaches, peeled and chopped
    1 jalapeño, seeded and chopped
    1/2 cup diced red onion
    2 Tbls. honey
    1 Tbls red wine vinegar
    dash of cayenne pepper
    salt and pepper
    1 Tbls. olive oil
    butter

    Directions

    Toss peaches, jalapeño, onion, honey, and vinegar in a bowl.

    Season with cayenne, salt, and pepper and set aside.

    Heat olive oil and a pat of butter in a large skillet (preferably not a non-stick skillet!) over medium high heat.

    Wash scallops and remove any of the little muscles clinging to the sides.

    Pat dry with a paper towel and season with salt and pepper.

    Once your pan is very hot, add scallops flat side down, being sure not to crowd the pan. By now you've all watched enough Food Network to know to leave them alone. Resist the urge to touch them and turn them! Give the scallops at least 3 minutes to brown before you peek. If they are nice and crusty, turn them.

    Give them another 3 or 4 minutes to brown on the other side and remove immediately from pan. Trust me, the last thing you want is a tough, overcooked scallop!

    Arrange on plates and serve with a generous scoop of peach salsa.

    Questions, Comments & Reviews

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    Seared Scallops with Spicy Fruit Salsa recipe - Recipes

    Seafood lovers unite! Here’s a meal that will seem gourmet without the hours of prep work. The photos don’t lie, this meal is truly beautiful looking layered out on a platter and it tastes just as great as it looks!

    Don’t be shy about playing around with the raspberry sauce, it’s extremely flavorful but a simple search on the Internet can find lots of fun varieties that can utilize this recipe in different ways!

    I found it best to let the risotto be completely cooked before I started the sauce or the scallops, because unless you are a professional chef it can be hard at times to balance three different activities in the kitchen at once. Take your time on perfecting the scallops. You want them to be lightly browned on top, but not too little and not too much. Compare it to the photo above because they were truly delicious and we couldn’t wait to try them after we snapped a picture!

    The texture of the scallops is wonderful and the pairing with the risotto can not be beat. I hope you enjoy the simplicity and gourmet style of this recipe and it becomes a favorite for your recipe book!


    Ingredients

    • Serving Size: 1 (416.6 g)
    • Calories 529.1
    • Total Fat - 31.6 g
    • Saturated Fat - 5.9 g
    • Cholesterol - 61.2 mg
    • Sodium - 1153.9 mg
    • Total Carbohydrate - 40.9 g
    • Dietary Fiber - 6.5 g
    • Sugars - 13 g
    • Protein - 25.1 g
    • Calcium - 139.4 mg
    • Iron - 3.2 mg
    • Vitamin C - 58.3 mg
    • Thiamin - 0.3 mg

    Step 1

    Scallops . Know your scallops. Scallops are sold as U plus a number like 15 or 20 (as an example), the number just means how many scallops you get per pound. U15 or U20's usually are large scallops which are what I normally use. The smaller the U number . the bigger the shrimp. But, use what is available. Now, dry scallops are the 'cream of the crop' - also, costly but, for a special dinner, they are worth it. For every day cooking - Fresh/Frozen in the seafood counter are fine even those in the frozen food section are ok.

    Step 2

    A few tips - If using those in the fish counter use within a day of purchase then, let them warm up a bit (to take the chill off) on the counter before cooking. NEVER COOK with cold seafood. I add them to plate lined with a paper towel which will dry the scallop, so you can get a good sear on the crust. A wet scallop will just steam and be pale. Now, if using frozen thaw in a colander, over a bowl, covered well in the refrigerator then follow the step above to dry them off.

    Step 3

    Once the scallops are 'warmed' up a bit and dry season with salt and pepper on both sides then, lightly dust with a little flour. I don't dredge them, I just use a small strainer or sieve, to lightly dust the scallops on each side. You don't want a heavy floured crust just a light dusting.

    Step 4

    Salsa . As the scallops rest on the counter, prepare the salsa. Add the avocado, papaya, and lime juice to a small bowl and, toss to combine (if papaya isn't available, mango or even peaches would work). Then, add the onions, red pepper, and jalapeno to another bowl and, set both to the side. Also, chop the cilantro too.

    Step 5

    Scallops . This is really best made in a non-stick or well seasoned cast iron pan and, it may take 2 batches to cook all the scallops you DO NOT want to over crowd the pan otherwise, they will steam. Add the oil to a non-stick pan on medium high to high heat. Add 8-12 scallops, depending on the size and, sear on the first side until GOLDEN brown, and get a nice crust. DO NOT move them as they cook. Once they can easily be flipped flip them over. If they aren't ready to flip, they will stick. The first side will take 2-3 minutes (again, depending on size) the second side, a bit less. Then, transfer to a plate, and cover with foil to keep warm. Sear your second batch.

    Step 6

    Salsa . Now, in the same pan as you prepared the scallops, (simply wipe the pan clean with a paper towel) then, add the oil, red pepper, jalapeno, and onions, a pinch of salt and pepper and, saute 2-3 minutes until slightly tender. Add the avocado and papaya to the pan and, just toss to coat. You are NOT cooking the fruit just lightly warming it up. Cook just a minute, add the vinegar, cilantro then, toss to coat and remove from the heat. You can re-season with salt and pepper if necessary. This is NOT a cooked salsa just a warm raw salsa.

    Step 7

    Plate, Serve, and ENJOY! . Add the salad mix to each plate (or platter), top with the scallops and then the warm fruit salsa. The vinaigrette and fruit become the dressing for the salad. Don't forget to garnish with the nuts. And, on the side - whole wheat bread, rolls or, a nice flat bread would be perfect.


    Seared Scallops with Tropical Salsa

    The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops they should remain tender and moist. Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa.

    Original recipe makes 4 servings

    Ingredients

    1/2 cup diced fresh pineapple
    1/2 cup diced fresh mango
    1/2 cup peeled and diced cucumber
    1/2 cup diced red bell pepper
    3 tablespoons chopped fresh cilantro
    4 teaspoons fresh lime juice
    1 jalapeno pepper, seeded and minced
    salt and pepper to taste
    1 pound sea scallops, rinsed and drained

    Directions

    1. Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
    2. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. 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 set aside. Repeat with the remaining scallops.
    3. Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.

    Nutrition

    Calories: 153 kcal
    Carbohydrates: 11 g
    Cholesterol: 35 mg
    Fat: 3.7 g
    Fiber: 1.3 g
    Protein: 18.6 g
    Sodium: 207 mg


    Watch the video: How to Make Perfect Scallops. SAM THE COOKING GUY (November 2021).