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Seared Scallops with Fiery Fruit Salsa

Page history last edited by PBworks 16 years, 3 months ago

Seared Scallops with Fiery Fruit Salsa 

 - from Nancy Schutz

 

Ingredients:

1 small papaya, peeled, seeded and chopped

1/2 red bell pepper, seeded and chopped

1 medium red onion, chopped

2 Tblp fresh lime juice

1 Tblp chopped fresh cilantro (I put much more than this!)

1 tsp minced jalapeno pepper

1/2 tsp salt

2 Tblp all-purpose flour

Freshly ground pepper

1 lb sea scallops

1 Tblp olive oil

 

Directions:

To make the salsa, combine papaya, bell pepper, onion, lime juice, cilantro, jalapeno pepper and 1/4 tsp salt in a bowl.

 

In a large zip-lock bag, combine flour, ground pepper and the remaining 1/4 tsp salt.  Add the scallops, seal the bag and shake to coat the scallops.  (I usually put 4-5 in at a time, rather than all at once.)

 

Heat a large nonstick skillet.  Swirl in the oil.  Shake the excess flour off the scallops and place them in the skillet. Cook, turning, until the scallops are golden-brown on the outside and just opaque in the center, about 1 minute/side.  (Be very careful to not overcook or they will become tough.) Serve scallops atop the salsa.  Makes four servings.  (Note: scallops often come with tabs of muscle still attached to them.  The muscle is tough and should be removed before cooking.  To remove, peel the muscle tab away from the scallop and discard.)

 

I cut this recipe out of The Olympian Newspaper of Wednesday, April 4, 2001.

 

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