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    • Scallops with a Spicy Pineapple Salsa

    Mark Sharron
    Easy
    15 minutes
    4
    To make an elegant appetizer, scallops are cooked in a pan and topped with fresh fruit salsa. So be sure to buy large plump sea scallops that remain tender and moist. You can switch out pineapple and mango for your favourite exotic fruits in this salsa.
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    Ingredients

    • 12 large scallops, patted dry
    • 4 slices of pineapple, cut crosswise, about 1/2-inch-thick
    • 1 tablespoon vegetable oil
    • Small red bell pepper, finely chopped
    • 1 large shallot, finely chopped
    • 1 jalapeno pepper, seeded and finely chopped
    • 1 clove garlic, finely chopped
    • 1/4 cup chopped fresh cilantro, another 1/2 cup leaves, for garnish
    • 2 teaspoons fresh lime juice
    • Salt and pepper to taste

    Method

    • Step-by-Step Method: Scallops with Spicy Pineapple Salsa
    • Pat scallops thoroughly dry with paper towels and set aside
    • Cut pineapple slices crosswise into 1/2-inch-thick pieces
    • Preheat a grill pan or skillet over medium-high heat
    • Brush pineapple slices lightly with half the vegetable oil
    • Grill or sear pineapple slices about 1–2 minutes per side until lightly charred, then remove and let cool
    • Chop cooled pineapple into small, even dice; transfer to a mixing bowl
    • Add finely chopped red bell pepper, shallot, jalapeno, and garlic to the bowl with diced pineapple
    • Add 1/4 cup chopped fresh cilantro, lime juice, and a pinch of salt and pepper; toss to combine for the salsa
    • Taste salsa and adjust salt, pepper, or lime juice as needed; set aside for flavors to meld
    • Pat scallops dry again, season both sides lightly with salt and pepper
    • Heat remaining vegetable oil in a clean skillet over medium-high until shimmering
    • Carefully place scallops in a single layer in the hot skillet without crowding
    • Sear scallops undisturbed for 1.5–2 minutes until deep golden crust forms
    • Flip scallops and cook for 1–2 minutes more until just opaque in center
    • Remove scallops from heat immediately to prevent overcooking
    • Arrange a spoonful of spicy pineapple salsa in the center of each plate
    • Top salsa with three seared scallops per serving
    • Garnish each plate with fresh cilantro leaves
    • Serve immediately while scallops are hot and salsa is chilled
    • Optional: Offer lime wedges on the side for extra brightness
    • For visual appeal, plate with contrasting colors and stack scallops atop salsa for height