Seared Scallops with Fiery Fruit Salsa

1
Total Time
27 min
Prep
20 min
Cook
7 min
Serves
4
Difficulty
Moderate
When buying scallops, ask to smell them; scallops should have the pleasant, briny scent of the ocean.

Ingredients

papaya(s)

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

cilantro

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

Instructions

  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.

Notes

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.

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