Seared Scallops with Pineapple-Cucumber Salsa

Name: Seared Scallops with Pineapple-Cucumber Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 3 Tbsps freshly chopped cilantro leaves; 237 milliliters peeled and diced cucumber; 0 teaspoons hot sauce (recommended: Tabasco); 1 teaspoon finely chopped jalapeno pepper; 1 lime, juiced; 0 teaspoons kosher salt, plus more for seasoning; 3 teaspoons finely grated lime zest; 3 Tbsps olive oil; 237 milliliters diced canned pineapple, drained; 1 Tbsp finely chopped red onion; 907 grams sea scallops

The recipe Seared Scallops with Pineapple-Cucumber Salsa could satisfy your Mexican craving in around 15 minutes. This recipe serves 4. One serving contains 106 calories, 1g of protein, and 9g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. 18 people found this recipe to be scrumptious and satisfying. If you have sea scallops, pineapple, kosher salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

In a bowl, combine the cucumber, pineapple, cilantro, red onion, lime juice, lime zest, jalapeno, salt, and hot sauce. Taste and adjust the seasoning, if necessary.

Ingredients you will need

Lime Juice

Hot Sauce

Lime Zest

Pineapple

Red Onion

Seasoning

Cilantro

Cucumber

Jalapeno Pepper

Salt

Equipment you will use

Bowl

Rinse the scallops and pat them dry. Season them with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Scallops

Warm the oil in a large skillet over medium-high heat. Sear the scallops, without moving them in the pan until golden, about 2 to 3 minutes per side. Arrange on serving plates and serve with a generous topping of salsa.

Ingredients you will need

Scallops

Salsa

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

4servings

Freshly ground black pepper 3Tbsps

freshly chopped cilantro leaves 237milliliters

peeled and diced cucumber 0teaspoons

hot sauce (recommended: Tabasco)1teaspoon

finely chopped jalapeno pepper 1

lime, juiced 0teaspoons

kosher salt, plus more for seasoning 3teaspoons

finely grated lime zest 3Tbsps

olive oil 237milliliters

diced canned pineapple, drained 1Tbsp

finely chopped red onion 907grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Brittan Chardonnay. It has 4.8 out of 5 stars and a bottle costs about 52 dollars.

Brittan Chardonnay

The wine has a rich mouth feel and texture with underlying tones of vanilla and creamy oak. On the palate are ripe flavors of stone fruit, while lingering on the long, elegant finish are hints of bergamot and meyer lemon. The rich fruit is balanced beautifully with palate pleasing acidity, making this an outstanding wine to pair with seafood, poultry, rich vegetarian dishes, and of course, perfectly ripened cheeses.