Scallops with Fruit Salsa

A fork stabbing a scallop in fruit sauce

Scallops with Fruit Salsa

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.

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: American

Keyword: best scallop recipe, pan seared scallops, seared scallop recipe

Servings: servings

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.

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