Seared Scallops with Fiery Fruit Salsa
1⅓ item(s), small, about 1 small, peeled, seeded and chopped
sweet red pepper(s)
½ medium, seeded and chopped
1 medium, red, chopped
fresh lime juice
1 Tbsp, fresh, chopped
⅛ medium, about 1 tsp, minced (wear gloves to prevent irritation)
⅛ pinch, or to taste
1 pound(s), muscle tabs removed (use sea scallops)
- To make the salsa, combine papaya, bell pepper, onion, lime juice, cilantro, jalapeno and 1/4 teaspoon of the salt in a bowl.
- Combine flour, ground pepper and the remaining 1/4 teaspoon salt in a large zip-close bag; add the scallops, seal the bag and shake to coat the scallops.
- Heat a large nonstick skillet. Swirl in the oil. Shake the excess flour off the scallops and place them in the skillet. Cook, turning, until the scallops are golden brown on the outside, and just opaque in the center, about 1 minute per side. Serve the scallops over the salsa.