Seared Scallops with Fiery Fruit Salsa
From chefmeow 15 years ago
- 10 minutes to make
- Serves 4
SEARED SCALLOPS WITH FIERY FRUIT SALSA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997.
Ingredients
- 1 small papaya peeled seeded and chopped shopping list
- 1/2 red bell pepper seeded and chopped shopping list
- 1 medium red onion chopped shopping list
- 2 tablespoons fresh lime juice shopping list
- 1 tablespoon chopped fresh cilantro shopping list
- 1 teaspoon minced jalapeno shopping list
- 1/2 teaspoon salt divided shopping list
- 2 tablespoons all purpose flour shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 pound sea scallops shopping list
- 1 tablespoon olive oil shopping list
How to make it
- Combine papaya, bell pepper, onion, lime juice, cilantro, jalapeno and 1/4 teaspoon salt.
- In large self closing plastic bag combine flour ground pepper and remaining salt.
- Add scallops then seal bag and shake to coat scallops.
- Heat a large nonstick skillet then swirl in oil.
- Shake excess flour off scallops and place them in the hot oil.
- Cook turning until scallops are golden brown on the outside and just opaque in the center.
- Serve scallops over the salsa.
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