Photo of Seared Scallops with Fiery Fruit Salsa by WW

Seared Scallops with Fiery Fruit Salsa

1 - 3
PersonalPoints™ per serving
Total Time
27 min
20 min
7 min
When buying scallops, ask to smell them.



1 item(s), small, about 1 small, peeled, seeded and chopped

Sweet red pepper(s)

½ medium, seeded and chopped

Uncooked onion(s)

1 medium, red, chopped

Fresh lime juice

2 tbsp(s)


1 tbsp(s), fresh, chopped

Jalapeño pepper(s)

medium, about 1 tsp, minced (wear gloves to prevent irritation)

Table salt

½ tsp(s)

All-purpose flour

2 tbsp(s)

Black pepper

pinch, or to taste

Uncooked scallop(s)

1 pound(s), muscle tabs removed (use sea scallops)

Olive oil

1 tsp(s)


  1. To make the salsa, combine papaya, bell pepper, onion, lime juice, cilantro, jalapeno and 1/4 teaspoon of the salt in a bowl.
  2. 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.
  3. 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.