We had these scallops for a light dinner and they were amazing. The scallops were so rich and buttery and the salsa provided just the right amount of brightness and acidity to cut through the rich flavors.
This was ready in a flash, the longest part of the preparation was all the chopping, and I had that covered while Ethan manned the scallops.
This would be an excellent appetizer and I know any guest would go crazy for it. You could prep the salsa ahead of time and just have to make the scallops.
- For the Salsa:
- ½ cup of Mango, diced
- ½ cup of Pineapple, diced
- ½ cup of Cucumber, diced
- ½ cup of Red Bell Pepper, diced
- 3 tablespoons of Cilantro, chopped
- 4 teaspoons of Lime Juice, freshly squeezed
- 1 jalapeno, seeded & minced
- Salt & Pepper, to taste
- For the Scallops:
- 16 scallops
- 2 tablespoons Butter
- Salt & Pepper
- Add all of the salsa ingredients together in a medium bowl, season with salt and pepper.
- Preheat a nonstick pan to medium-heat. Depending on the size of your pan & scallops, you may want to work in batches, do not overcrowd the pan or the scallops will steam, instead of sear.
- While the pan preheats, pat the scallops dry on both sides with a paper towel. Sprinkle the scallops with salt and pepper.
- Add the butter to the pan (divide if working in batches), add the scallops and cook for 2 minutes, flip and cook for 2 more minutes, until they are opaque throughout.
- Serve the scallops with salsa spooned over them immediately.
The Barbee Housewife