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: Mexican
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

Seared Scallops with Pineapple-Cucumber Salsa

Seared Scallops with Pineapple-Cucumber Salsa could be just the gluten free, dairy free, whole 30, and pescatarian recipe you've been looking for. For $4.03 per serving, you get a main course that serves 4. One serving contains 269 calories, 28g of protein, and 10g of fat. It is a rather pricey recipe for fans of Mexican food. A mixture of onion, sea scallops, hot sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 15 minutes.

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: Pinot Noir, Chardonnay, Chenin Blanc

Scallops works really well with Pinot Noir, Chardonnay, and Chenin Blanc. 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. The Raptor Ridge Estate Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.

Raptor Ridge Estate Pinot Noir

This is a wine that is not coy or shy. The nose is outgoing with ripe cherry fruit, sweet pomegranate, and plum, with soft notes of clove cigar, and musk. The curvy palate is lush with red cherry, Italian plum, and Marionberries. Note the pleasing floral qualities of lavender, and brown spices like nutmeg, pepper, and chestnut. With astounding acidity, and polished tannins this wine will drink well through 2017. Enjoy with a wild mushroom risotto.