Scallops With Fruit Salsa Recipes

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SEARED SCALLOPS WITH TROPICAL SALSA



Seared Scallops with Tropical Salsa image

The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa.

Provided by RNCOGGINS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 4

Number Of Ingredients 9

½ cup diced fresh pineapple
½ cup diced fresh mango
½ cup peeled and diced cucumber
½ cup diced red bell pepper
3 tablespoons chopped fresh cilantro
4 teaspoons fresh lime juice
1 jalapeno pepper, seeded and minced
salt and pepper to taste
1 pound sea scallops, rinsed and drained

Steps:

  • Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
  • Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops.
  • Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 11 g, Cholesterol 35.4 mg, Fat 3.7 g, Fiber 1.3 g, Protein 18.6 g, SaturatedFat 0.6 g, Sodium 207 mg, Sugar 6 g

SEARED SCALLOPS WITH MANGO SALSA



Seared Scallops with Mango Salsa image

These Seared Scallops with Mango Salsa is served on a bed of creamy coconut rice for a meal that will have you longing for the tropics!

Provided by JulieWunder

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 12

1 pound jumbo scallops (thawed)
salt and pepper
1 tablespoon avocado oil
1 recipe of coconut rice (see notes for link)
extra lime wedges and cilantro
2 mangos (diced)
1 small red bell pepper (diced)
1/2 red onion (seeded and diced)
1 jalapeno (seeded and diced)
2 limes (juiced)
handful of cilantro (chopped)
salt to taste

Steps:

  • Prep the scallops by drying them well with paper towels. Generously sprinkle them with salt and pepper.
  • Heat a large nonstick skillet to high heat and add the avocado oil. Once the pan is hot add the scallops to the pan in batches. Don't overcrowd. Allow the scallops to cook 2-3 minutes on each side. Don't move them or you will disturb the searing process. The scallops are done when the are clear and opaque. Set the scallops aside.
  • Mix all the ingredients together in a bowl and toss. Salt to taste.
  • Add a bed of coconut rice to your plate. Top with the mango salsa and seared scallops. Serve with the extra lime wedges and cilantro.

Nutrition Facts : Calories 383 kcal, Carbohydrate 70 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 339 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving

ISLAND-STYLE SEARED SCALLOPS WITH MANGO SALSA



Island-Style Seared Scallops with Mango Salsa image

Sweet & juicy jumbo sea scallops are seared to gloriously crusty, golden brown perfection, & served on a bed of simple coconut rice with a light & bright tropical mango salsa. A 35-minute tropical vacation, any night of the week!

Provided by Jess Larson | Plays Well With Butter

Categories     Main dishes

Time 35m

Number Of Ingredients 18

12-ounces Specially Selected Jumbo Scallops, thawed according to package directions
salt & ground black pepper
1 tablespoon Simply Nature 100% Pure Avocado Oil (or another high smoke point oil, such as corn, peanut, grapeseed, canola, etc.)
for serving, as desired: coconut rice (below), mango salsa (below), chopped cilantro, lime wedges, tortilla chips, etc.
1 cup dry basmati rice
1 14-ounce can full-fat coconut milk
1/3 cup water
1/2 teaspoon kosher salt
1 lime, zested & juiced
handful of cilantro, finely chopped
1 small red onion, diced
1 small red bell pepper, deseeded & diced
1 jalapeno, deseeded (as desired) & finely chopped
1 large mango, diced
1 medium avocado, diced
handful of cilantro, finely chopped
2 limes, juiced
1/2 teaspoon kosher salt

Steps:

  • Place the rice in a colander and rinse several times with cold water until the water runs clear. Set aside. Add the coconut milk & water to a medium saucepan over medium-high heat. Bring the mixture to a boil. Once boiling, add in the rinsed rice. Stir to combine. Cover the saucepan and reduce the heat to low, simmering gently for 15 minutes, or until most of the coconut milk has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Finish the rice by fluffing it with a fork, then carefully folding in the salt, lime zest, lime juice, & cilantro. Set aside for serving.
  • Meanwhile, as the rice cooks, clean the scallops. Remove the scallops from the packaging. Quickly rinse under cold water. Check each scallop for its side muscle (the adductor muscle that attached the scallop to its shell): if present, it will look like a small, rectangular tag right along the side of the scallop, with its fibers running opposite the fibers in the scallop itself. Use your fingers to gently tear it away. Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.
  • Meanwhile, as the rice cooks, prep the mango salsa. Add all listed ingredients to a medium bowl. Stir to combine. Set aside for serving, or store in an airtight container in the refrigerator for up to 3 days.
  • Add the avocado oil to a large nonstick skillet over medium-high heat. Season the scallops generously with salt & ground black pepper. Once the oil is hot, cook the scallops: working in batches to avoid overcrowding the pan, carefully transfer the scallops to the skillet. Cook, giving the pan a gentle shake every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to a paper towel-lined plate and set aside.
  • Spoon some coconut rice into individual bowls. Top with a generous spoonful of mango salsa. Top it off with 3-4 seared scallops. Finish with a squeeze of fresh lime juice or sprinkling of extra cilantro, as desired. Serve immediately. Enjoy!

SCALLOPS WITH FRUIT SALSA



Scallops with Fruit Salsa image

Nice summer dinner! This can also be served as an appetizer for 8 by splitting scallops up and serving on individual dishes.

Provided by Kim127

Categories     Melons

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup diced green apple
1/3 cup diced green melon
3 cups diced pineapple
3 tablespoons finely diced red onions
2 tablespoons finely chopped fresh cilantro
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons lime juice
1/2 teaspoon salt
24 sea scallops (about 1 1/4 inch diameter)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
4 teaspoons butter

Steps:

  • In bowl combine all salsa ingredients and mix well.
  • The sweet vs tart balance can be adjusted to your taste by adding more sugar or lime juice.
  • Sprinkle each side of the scallops with salt, pepper and sugar.
  • In skillet, melt butter over medium high heat.
  • Right when butter starts to turn color, add scallops and cook 1 1/2-2 minutes on each side or until they are lightly browned.
  • (Make sure they do not overcook!) Transfer scallops to plate and serve with salsa.

SEARED SCALLOPS WITH DRAGON FRUIT SALSA



Seared Scallops with Dragon Fruit Salsa image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 dragon fruit, finely diced
2 tablespoons chopped chives
1 tablespoon lemon juice
8 large scallops
1 tablespoon olive oil
Salt and pepper

Steps:

  • Put the dragon fruit in the fridge for a few hours and allow it to get very cold. This will allow you to dice it finely. Season the scallops with salt and pepper. Heat the olive oil in a skillet on medium high heat and pan sear the scallops until golden brown (about 2 to 3 minutes on each side).
  • In a separate bowl, combine the dragon fruit, lemon juice, and chopped chives. Top the scallops with the dragon fruit salsa and serve

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