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Seared Scallops with Tropical Salsa
Reviews:
November 20, 2002

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 that the hot peppers would have been sufficient. The second, sea scallops tend to be pretty thick & the cooking method overcooked the outside while not cooking the inside well enough for me. Next time, I will skip the cilantro alltogether & bake the scallops for a few minutes before pan frying the outside. All in all, a good recipe.

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