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Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa
Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Golden-seared sea scallops with crisp green beans and fragrant pineapple salsa.
Ingredients:
  • 4 large sea scallops
  • 1 shallot, sliced crosswise
  • 1 teaspoon olive oil
  • 1 pinch salt
  • 0.25 cup finely chopped pineapple
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon lemon grass, finely chopped
  • 1 teaspoon cilantro, finely chopped
  • 1 teaspoon honey
  • 1 teaspoon apple cider vinegar
  • 0.5 teaspoon sesame seeds
  • 0.125 teaspoon red pepper flakes
  • 4 teaspoons extra-virgin olive oil
  • salt, to taste
  • 0.5 pound French style green beans, trimmed
  • 2 tablespoons safflower oil
Instructions:
  • Heat olive oil in a skillet over medium heat. Cook shallot with a pinch of salt until softened, about 5 minutes. Combine shallot with pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt in a bowl. Set aside.
  • Set up a steamer in a saucepan with water just below the steamer. Bring water to a boil, then add green beans. Steam until tender (2 to 6 minutes). Shock in ice water until cold to halt cooking. Drain and set aside.
  • In a large skillet, heat safflower oil over high heat until wisps of smoke appear. Pat dry each scallop and carefully place them in the skillet. Sear without moving for about 1 minute until golden brown. Flip and cook for about 90 seconds or until desired doneness. Remove scallops from skillet, then quickly toss green beans for 1 minute. Serve scallops over green beans topped with pineapple salsa.

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