Seared Scallops with Tropical Salsa Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 16 - sea scallops, about 1 pound total
  • Salsa
  • 1/2 cups - diced pineapple
  • 1/2 cups - diced mango
  • 1/2 cups - diced cucumber
  • 1/2 cups - diced red bell pepper
  • 3 tablespoons - chopped fresh cilantro
  • 4 teaspoons - fresh lime juice
  • 1 - jalapeno chili pepper, seeded, minced
  • - salt and freshly ground black pepper, to taste
  • Directions:

    In a bowl, combine the pineapple, mango, cucumber, bell pepper, cilantro, lime juice and jalapeno chili. Toss well to form a salsa. Season with salt and pepper. Set aside.

    Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan and sear, turning once, until golden brown on both sides and opaque throughout, about 2 minutes on each side. Transfer the scallops to a warmed plate. Keep warm while cooking the remaining scallops in the same way.

    Divide the scallops among warmed individual plates. Spoon the salsa over the tops, dividing it evenly. Serve immediately.

    Brief Description

    Tender plump sea scallops served with pineapple mango salsa (or substitute your favorite exotic fruit for the pineapple and mango).

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 10 min


    Be sure to use large, plump sea scallops rather than small bay scallops when preparing this dish.
    Take care not to overcook scallops, which can toughen if exposed to heat for too long; when properly cooked, they will remain tender and moist.


    adapted from Williams-Sonoma Lifestyle Series

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    Posted On:

    July 26, 2014

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