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Seared Scallops
Date added: December 5, 2007
with Tropical Salsa
- Servings: 4 change
- Calories per serving: 113
- Prep time: 20
- Cook time: 5
Ingredients
- 12 ounce-weight scallops, mixed species, raw, lrg
- 1/4 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 1 cup papaya, fresh, cubes
- 1/2 cup cucumber, w/o skin, fresh, pared, chpd
- 1 tomatoes, red, fresh, year round avg, med, 2 3/5"
- 2 tbsp herb, cilantro, leaves, fresh
- 1 jalapeno chile pepper seeded and finely chopped
- 4 tsp lime juice, raw
- 1 tsp oil, olive, extra virgin
- 1 cooking spray, 1/3 sec spray
- 1 garlic clove minced
Recipe Method
1. Thaw scallops, if frozen. Rinse and pat dry with paper towels. Halve any large scallops. Lightly sprinkle with salt and pepper.
2. Meanwhile, for salsa, in a small bowl stir together papaya, cucumber, tomato, cilantro, chile pepper, lime juice and oil. Let stand at room temperature for at least 15 minutes to allow flavours to blend.
3. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Cook garlic in pan for 30 seconds. Add scallops. Cook and stir for 2 to 3 minutes or until scallops are opaque. Use a slotted spoon to remove scallops; drain on paper towels. Serve the scallops with salsa.
Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 113 | 6% |
| Fat 2g | 3% |
| Cholesterol 28mg | 9% |
| Sodium 310mg | 13% |
| Carbohydrates 8g | 6% |
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