Seared scallops with fiery fruit salsa

SmartPoints® value per serving
Total Time
27 min
20 min
7 min
This delicious scallop recipe comes together in under 30 minutes and packs a flavorful punch when the bright, spicy notes of the salsa and delicate sweetness of the scallop come together in the perfect bite. Easy enough for a weeknight dinner, this recipe is great for special dinners with adult friends that enjoy hotter flavors. Turn the heat down for sensitive eaters by replacing the jalapeno peppers with green bell peppers. When buying scallops, ask to smell them; scallops should have the pleasant, briny scent of the ocean. The fresh duo of scallops and salsa go well over a bed of mixed greens or with a side of brown rice.



1 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 juice

2 Tbsp


1 Tbsp, fresh, chopped

Jalapeño pepper(s)

1 tsp, minced (wear gloves to prevent irritation)

Table salt

½ tsp

All-purpose flour

2 Tbsp

Black pepper

tsp, or to taste

Uncooked scallop(s)

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

Olive oil

1 tsp


  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.


Keep them refrigerated or on ice until cooking time. This recipe is courtesy of Great Cooking Every Day by Weight Watchers and The Culinary Institute of America.