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Seared Scallops with Tropical Salsa
December 05, 2009

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 in flour before sauteeing them and backed off on the cilantro to about one tablespoon, which was plenty. I served this on plates garnished with a spicy remoulade sauce and a lemon garlic aioli alongside a basic, parsley rice. It was simply wonderful. Colorful, fresh and delicious. I'm looking forward to having the leftover salsa with crab cakes tomorrow night!

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