Scallops with Tropical Salsa

To be honest, I was a little nervous to tackle this recipe simply because I’ve never handled scallops before.  I know they become extremely rubbery and quite inedible when overcooked and I didn’t want to ruin the centerpiece of the dish.  Not to worry, readers.  The scallops were so unbelievably easy to work with.  If you can cook a piece of fish, you can cook these!  And you should cook these.  They were unbelievable.  Light, fresh, full of flavor, and on the table in about ten minutes.  Who says fancy dinners have to be complicated?

Scallops with Tropical Salsa

from www.williams-sonoma.com

Ingredients:

1/2 c. diced pineapple

1/2 c. diced mango

1/2 c. diced cucumber

1/2 c. diced red bell pepper

3 TBSP chopped fresh cilantro

4 tsp. fresh lime juice

1 jalapeño chili, seeded and minced

salt and freshly ground pepper, to taste

16 sea scallops, about 1 lb. total 

Directions:

1.  In a bowl, combine the pineapple, mango, cucumber, bell pepper, cilantro, lime juice and chili. Toss well to form a salsa. Season with salt and pepper. Set aside. (This step can be done the morning of or night before.)

2.  Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan and sear, turning once, until golden brown on both sides and opaque throughout, about two minutes on each side. Transfer the scallops to a warmed plate. Keep warm while cooking the remaining scallops in the same way.

3.  Divide the scallops among warmed individual plates. Spoon the salsa over the tops, dividing it evenly. Serve immediately.  Serves 4.