Scallops with Pineapple Salsa

    Recipe Picture:Scallops with Pineapple Salsa

    Scallops with Pineapple Salsa


    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.

    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

    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 in English (59)


    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


    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


    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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