Scallops with Pineapple Salsa

    (73)
    28 minutes

    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.


    73 people made this

    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.
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    Reviews and Ratings
    Global Ratings:
    (73)

    Reviews in English (59)

    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

    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

    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

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