Time 15m Yield 4 servings Number Of Ingredients 6 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
Time 35m Yield 2-4 serving(s) Number Of Ingredients 10 Steps:
In a bowl combine all the ingredients except for the salt, pepper and scallops. Toss well. Season with salt and pepper and set aside. Heat a large nonstick frying pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half the scallops and sear, turning once, about 2 minutes. Remove and keep warm. Repeat with the remaining half of the scallops. Top with the salsa and serve.
Time 20m Yield 4 Number Of Ingredients 9 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.
Time 20m Yield 4 Number Of Ingredients 9 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.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Pat the scallops dry with a paper towel. Season with salt and pepper. In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes. Gently turn the scallops, and add the butter and garlic to the pan. Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more. Add the white wine, cook another 10 seconds. Serve with chives. Enjoy!
Time 30m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan). Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt. Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning. When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It’s O.K. to lift an edge to peek, but don’t try to turn the scallops until they have colored well or they’ll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through. Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
