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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.

    Frozen Scallops Products

    • Scallops 800g Net

    • King Scallops – Roeless 1kg