I can't believe I've been married for a week. Hooray! I can't believe my week in Kauai is coming to a close. Boo. Luckily, I'll be abl to bring back the flavors of Hawaii with simple and very tasty meals like this one.
To be honest, I was a little nervous to tackle this one 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. It looks like I'll be able to bring back honeymoon memories for my husband (still love saying that!) and I even on busy weeknights.
Scallops with Tropical Salsa
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
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.