Seared Scallops with Fruit Salsa may look and sound fancy, but it’s actually so easy to make! With just a handful of fresh and bright ingredients, you can have this seafood dinner on the table in well under 30 minutes. Perfect for special occasions or just a nicer weeknight meal.
More wonderful ways to cook with scallops include our scallops with pesto cream and scallops with crispy pancetta.
The Best Seared Scallops
The next time you need a simple but elegant seafood dinner, try making these easy Seared Scallops with Fruit Salsa. Once plated it may look fancy but it comes together in just 20 minutes or so. The scallops themselves require just 5 minutes to cook.
Beyond that, this recipe is healthy too, with a salsa made of fresh fruits and veggies. Add a side of rice for a dinner that’s fit for fine dining, at home.
What Are Scallops?
Scallops are a bivalve mollusk related to clams, oysters, and mussels. They have a sweet, buttery flavor, and a rather delicate and tender texture. You’ll most often find them seared, as we do in this recipe.
Sea Scallops vs Bay Scallops
The two main varieties of scallops are sea scallops and bay scallops, named based on where they’re found. Bay scallops are quite tiny and found in East Coast bays, whereas the sea scallops are much larger and sourced from the ocean floor. For simple seared recipes like this one, you’ll want to use sea scallops as it’s easier to work with large scallops.
Ingredients Needed
Here’s what you’ll need to make these incredible scallops with fruit salsa.
(Scroll below to the printable recipe card for details and measurements.)
- Scallops – Purchase large sea scallops and be sure to thaw if frozen.
- Olive oil – For searing the scallops.
- Fruit – Equal parts mango and pineapple are used as the base of the fruit salsa.
- Veggies – Red bell pepper, red onion, and jalapeno add crunch and a bit of heat to the salsa.
- Lime juice – Adds a bright citrus zing.
- Honey – Adds just a tiny amount of sweetness to balance out the lime juice.
- Cilantro – I like to use extra for garnish as well. Parsley can easily be substituted if you don’t like cilantro.
How to Make Scallops with Fruit Salsa
One reason to love cooking scallops is just how quick and easy they are to make.
(Scroll below to the printable recipe card for details and measurements.)
- Make the fruit salsa. Combine the pineapple, mango, bell pepper, onion, jalapeno, lime juice, and some salt. Reserve 1/4 cup of the mixture for garnish. Pulse the rest, along with the honey, until smooth with flecks of green.
- Sear the scallops. Dry the scallops and remove the band of muscle, if still attached. Sprinkle with salt and pepper. Add to a well-heated pan. Cook for 1 1/2 to 2 minutes on one side, then flip and cook for another 1 1/2 to 2 minutes. Scallops should be translucent and golden brown.
- Serve. Divide the fruit puree among plates then top with the scallops. Garnish with some fruit salsa and chopped cilantro. Serve with rice on the side, if desired.
How Long To Cook Scallops?
Scallops, especially when seared, cook very quickly. It will depend slightly on the size of the scallops but when cooking large scallops in a hot, preheated pan, it takes just 3 to 4 minutes. Be sure to keep a close eye on them, so as not to overcook. The entire scallop should be translucent and each side golden brown.
Tips for Success
For the best seared scallops, keep these tips and tricks in mind.
- Dry the scallops completely. For the perfect amount of browning and carmelization, it’s important to remove any moisture from the outside of the scallops. To do this, just pat them dry with a paper towel.
- Make sure the skillet is hot. The skillet and oil should already be hot before the scallops touch the pan. You want them to start cooking and sizzling immediately.
- Don’t touch them when searing. For the best sear, add the scallops to the pan and do not touch them until it’s time to flip them. Make sure there’s plenty of space between each scallop as well.
- Remove from the pan and enjoy immediately. As soon as the scallops are cooked, remove them from the pan. Even if you turn the heat off, they’ll continue to cook. Additionally, they should be served and enjoyed immediately.
Serving Suggestions
Enjoy your seared scallops immediately. Spoon some of the fruit salsa onto your plate and top it with the scallops. I like to add some white rice or cauliflower rice as a side, to soak up all the yummy fruit salsa too.
More Seafood Recipes:
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Scallops with Fruit Salsa
Ingredients
- 1 cup small diced pineapple
- 1 cup small diced mango
- 1/2 cup small diced red bell pepper
- 1/3 cup small diced red onion
- 1 small jalapeno pepper , ribs and seeds removed, diced small
- 3 tablespoons fresh lime juice
- 2 tablespoons freshly chopped cilantro (plus more for garnish)
- 1 1/4 teaspoon salt , divided
- 2 teaspoons honey
- 1 pound large scallops , about 20 (thawed if frozen)
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- cooked white rice , for serving, optional
Instructions
- In a medium bowl, combine the pineapple, mango, red bell pepper, red onion, jalapeño, lime juice, and 1/2 teaspoon salt. Remove a 1/4 cup of the mixture and reserve for garnish. Transfer the rest, along with the honey, to a food processor and pulse a few times until smooth with flecks of green.
- Pat scallops dry with paper towels and remove the small band of muscle if it’s still attached; sprinkle with the pepper and remaining 3/4 teaspoon salt.
- Warm olive oil in an extra large nonstick skillet over medium heat. Once shimmering, add scallops and cook 1 & 1/2 to 2 minutes, flip and cook another 1 & 1/2 to 2 minutes until translucent and golden brown on the outside. Transfer scallops to a plate.
- Divide the fruit puree among plates, top with 4 to 5 scallops and a little of the reserved chunky fruit salsa. Garnish with a bit of freshly chopped cilantro and serve with a little rice on the side, if desired.
