Ingredients:
1/2 cup diced pineapple
1/2 cup diced mango
1/2 cup dice cucumber
1/2 cup diced red bell pepper
3 tablespoons chopped fresh cilantro
4 teaspoons fresh lime juice
1 jalapeno chile, seeded and minced
salt and ground pepper to taste
16 sea scallops, about 1 lb total weight

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

Heat a large nonstick frying 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.

Reference:Time Life Books. Fresh & Light. San Francisco, California: Weldon Owen Inc, 1998.

Click Here to return to the main Recipes page.