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    • Scallops with a Spicy Pineapple Salsa

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 153; Protein 18.6g; Carbohydrates 11g; Fat 3.7g; Cholesterol 35.4mg; Sodium 207mg
    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

    • In a small bowl, mix garlic, shallot, and jalapeno pepper

    • Heat vegetable oil in a skillet over medium-high heat. Add scallops and cook for about 4-5 minutes, or until lightly browned on each side.

    • Turn the scallops over onto a plate.

    • Add garlic-shallot mixture, pineapple, and red bell pepper to the pan. Cook for 5 minutes, stirring constantly. Scrape any brown bits off the bottom of the skillet.

    • Add salt, pepper, cilantro and jalapeno. Cook for 1 minute more.

    • Serving Suggestions: Arrange scallops on each plate and spoon the salsa over the top. Garnish with lime juice, and add the additional cilantro sprig.

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