Seared Scallops with Fiery Fruit Salsa
- Total Time
When buying scallops, ask to smell them; scallops should have the pleasant, briny scent of the ocean.
papaya(s)1 ¼ cup(s), 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 juice2 Tbsp
cilantro1 Tbsp, fresh, chopped
jalapeño pepper(s)1 tsp, minced (wear gloves to prevent irritation)
table salt½ tsp
all-purpose flour2 Tbsp
black pepper⅛ tsp, or to taste
uncooked scallop(s)1 pound(s), muscle tabs removed (use sea scallops)
olive oil1 tsp
- 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.