Scallops with Pineapple Salsa

26saves
28min


73 people made this

A salsa of fresh pineapple, cucumber and mango is the perfect compliment to seared scallops. Always make sure scallops are fresh and be careful not to overcook them.

RNCOGGINS

Ingredients
Serves: 4 

  • 1/2 cup fresh pineapple, diced
  • 1/2 cup fresh mango, diced
  • 1/2 cup cucumber, peeled and diced
  • 1/2 cup red capsicum, 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
Preparation:20min  ›  Cook:8min  ›  Ready in:28min 

  1. Combine the pineapple, mango, cucumber, red capsicum, 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.

Similar Recipes

Recently Viewed

Reviews (5)

KitanaMichelle
2

I cooked this the other night as an entree and it was a great success. The salsa is so refreshing, and doesn't spoil the main. I would recommend serving the salsa warm as it cools down the scallops too quickly. A great dish that I will definately serve again at a dinner party or for a light meal. - 05 May 2009

RHONDA G
by
2

Used different ingredients. Absolutely delicious. We served this with rice. I added mandarins, lemon juice, tinned pineapple and a bit of the juice from the pineapples to make the salsa. I also used a green capsicum and thinly sliced spring onions in the salsa. Thanks for the recipe. - 29 Sep 2008

CookinMama
by
1

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. - 29 Sep 2008

Write a review

Click on stars to rate

More Collections

Scallops
Scallops (87)
Salsa
Salsa (141)