Seared Scallops with Pineapple Avocado Salsa
“I am a huge dork!” I exclaimed when I accepted the prize for winning the Hottest Kitchen Entrepreneur Challenge.
Why? You may be asking yourself…
Well, because I got all teary eyed (A signature Bree move by the way).
And again, I have to say, “I am a huge dork!”
I was literally dancing around the kitchen when I made this Seared Scallops with Pineapple Avocado Salsa. It was that good and I am that big of a dork. The best part: It looks fancy, but only takes 10 minutes to make.
Here’s What You Need: for 2 dinners or 6 appetizers*
6-8 jumbo scallops*
Salt and pepper
Extra virgin olive oil
Lime (Cut in half)
1 cup pineapple, diced
½ red onion, diced
1-2 tablespoons cilantro, diced
½ avocado, cubed
½ teaspoon agave (or honey)
½ teaspoon butter or alternative (like Best Life Spread)
Here’s What You Do:
Combine the pineapple, onion, cilantro, agave and the juice from ½ of the lime. Gently stir in the avocado. (Avocado browns easily so don’t stir this in until right before serving.)
Pat the scallops very dry (with paper towels). Season on both sides with salt and pepper and a small dash of cayenne.
Meanwhile, heat a good drizzle of olive oil in a pan over medium high heat. Once it has started to heat, add the butter until melted. Add the scallops, being careful not to crowd them. Cook them for about 2 minutes per side. (I did 3 minutes on one side and 2 on the other.) Do not touch them when cooking so they get that great caramel color on top.
Squeeze the remaining lime over the top and serve over or alongside the salsa. There will be extra salsa.
Jumbo scallops, at least in Wisconsin, are way too expensive to buy for my kids. (Sorry boys!) However, I do think it is important for children to be exposed to all kinds of flavors at a young age. *Therefore, you can buy a few small scallops for them to try, omitting the cayenne. Serve pineapple chunks on the side instead of the salsa.
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