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Seared Scallops with Tropical Salsa

Rated as 4.55 out of 5 Stars

"The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa."
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Ingredients

20 m servings 153 cals
Original recipe yields 4 servings

Directions

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  1. Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
  2. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops.
  3. Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.

Nutrition Facts


Per Serving: 153 calories; 3.7 g fat; 11 g carbohydrates; 18.6 g protein; 35 mg cholesterol; 207 mg sodium. Full nutrition

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Reviews

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  1. 67 Ratings

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Most helpful positive review

This recipe looks very inviting & tastes great. I only had 2 issues with it. The first: the cilantro seemed to overpower the salsa. Keep in mind that I am not a cilantro fan but I still think th...

Most helpful critical review

This was good, but not as amazing as I expected. The salsa would have been better with more fruit and less bell pepper...but maybe I didn't measure well. The cilantro was fine for me--a cilantr...

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This recipe looks very inviting & tastes great. I only had 2 issues with it. The first: the cilantro seemed to overpower the salsa. Keep in mind that I am not a cilantro fan but I still think th...

I used the little bay scallops because I was topping a salad w/ this recipe. I made the salsa as the recipe states, except for adding just a tbp or so of mango vinegar ( a recipe from foodnetwor...

Absolutely delicious. We served this with rice. I added mandarin oranges, lemon juice, canned pineapple and a bit of the juice from the pineapples to make the salsa. I also used a green peppe...

Wow...this was an AMAZING dish! The only thing that I would maybe do a little different would be to add a little less cilantro. (I personally don't care for the taste of it) Other than that, t...

Hubs and I frequent a lot of restaurants in Southwest Florida where dishes like this are routinely served. This is as good or better as we've had in any of them. I dredged the scallops lightly i...

Family wasn't too sure about this dish when they first saw it but thoroughly enjoyed it. I served it with rice and doubled the amount of salsa and it was all eaten. Will make it again.

The salsa was really good. The scallops needed to be cooked longer than 2 minutes on each side, but I used an indoor grill set at about 390 degrees. It was more like 6-8 minutes on each side. ...

I made the salsa for some fish tacos. It is so yummy!! I have some scallops in the freezer and will have to try the rest of the recipe. The salsa is definately a keeper.

This was excellent. For those that had a problem with the scallops, be sure to dry them well. So pat dry before cooking. Let them rest on a towel for about 10 minutes while you are prepping the ...