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Seared scallops with fruit salsa is my go to recipe when I want something that feels special but takes almost no time to make. Juicy mango and pineapple blended into a bright sauce pair perfectly with the rich buttery flavor of golden seared scallops. It is one of those dishes that looks restaurant fancy but comes together effortlessly in twenty minutes flat.
The first time I made this for a small dinner party it disappeared fast and everyone asked for the recipe. Now I make it often just for myself when I need a quick pick me up meal.
Ingredients
- Pineapple: chopped small adds juicy sweetness
- Mango: ripe and diced for rich tropical flavor
- Red bell pepper: crisp and colorful for contrast
- Red onion: sharp and vibrant use fresh not soft
- Jalapeno: for a gentle kick remove seeds for mild heat
- Fresh lime juice: adds acidity and brightens everything
- Cilantro: for herby depth fresh is best
- Salt: enhances both the fruit and the scallops
- Honey: a touch of sweetness to balance the tang
- Sea scallops: large and fresh or fully thawed if frozen
- Black pepper: mild seasoning that enhances the scallops
- Olive oil: for rich searing use a high quality
- Cooked rice: optional but perfect for soaking up sauce
Step-by-Step Instructions
- Make the Fruit Salsa:
- In a bowl combine pineapple mango red bell pepper red onion jalapeno lime juice and half a teaspoon of salt. Stir well and reserve a quarter cup for garnish. Place the rest into a food processor with honey and pulse until smooth with tiny flecks of green
- Prepare the Scallops:
- Pat scallops very dry using paper towels to remove moisture. If the small muscle band is attached gently pull it off and discard. Sprinkle scallops with remaining salt and pepper
- Heat the Pan:
- Warm olive oil in a large nonstick skillet over medium heat until it shimmers. The pan must be hot before scallops touch it
- Sear the Scallops:
- Add scallops to the pan in a single layer. Do not move them for one and a half to two minutes until golden crust forms. Flip and cook the second side the same way. They should be golden outside and just translucent inside
- Assemble and Serve:
- Spoon fruit puree onto serving plates. Top each with four to five scallops and a spoonful of the reserved salsa. Sprinkle with extra chopped cilantro and serve with rice if desired
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Storage Tips
Scallops are best served immediately but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently over low heat to avoid overcooking. Salsa can be stored separately in the fridge for two to three days
Ingredient Substitutions
Try papaya or peach instead of mango Use parsley if you dislike cilantro Use lemon juice if lime is unavailable though lime is preferred If you do not have honey a dash of maple syrup or agave works well
Serving Suggestions
Pair with white or jasmine rice Add a crisp green salad on the side Garnish with avocado slices for creaminess
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Cultural Context
Scallops have long been a staple of coastal cuisines especially in Mediterranean and East Coast dishes. Pairing seafood with fruit salsas is inspired by tropical cooking where brightness and balance play a key role in every meal. This recipe combines classic searing techniques with the fresh lively flavors of Latin inspired salsa
Frequently Asked Questions About Recipes
- → How do I know when scallops are done cooking?
Scallops are done when they turn opaque and have a golden crust on each side. They should feel springy and not rubbery.
- → Can I use frozen scallops?
Yes, just be sure to thaw them completely and pat dry to ensure proper searing.
- → What fruit can I substitute in the salsa?
Pineapple and mango are ideal, but papaya or peach also work well with similar textures and sweetness.
- → Do I need to remove the muscle band from scallops?
Yes, remove the small side muscle if present for better texture and even cooking.
- → Can I make the fruit salsa ahead of time?
Yes, the salsa can be made several hours in advance and stored in the fridge to let the flavors meld.