Seared Scallops with Warm Fruit Salsa

Seared Scallops with Warm Fruit Salsa
Seared Scallops with Warm Fruit Sals Head to the store and pick up sea scallops, green onions, warm fruit salsa, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

1
Pat scallops dry with paper towels.
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2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
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3
Sprinkle scallops evenly with pepper and salt.
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4
Add scallops to pan; cook 3 minutes on each side or until done.
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5
Remove scallops from pan; keep warm.
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6
Prepare Warm Fruit Salsa.
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7
Discard any accumulated juices from scallops; top evenly with Warm Fruit Salsa and onions.
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8
Serve immediately.

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. 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. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.
La Crema Russian River Chardonnay
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.
DifficultyEasy
Ready In10 m.
Servings4
Health Score5
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