Seared Scallops with Warm Fruit Salsa for a Healthy Heart!

Serves: 4

A hot skillet is key to a deep golden sear on the scallops. Prepare the Warm Fruit Salsa in the same skillet as the scallops for an easy one-pan cleanup. Jasmine rice rounds out the meal.
This is a 5 star recipe!!

Yield: 4 servings (serving size: 3 scallops and about 2/3 cup salsa)


12 large sea scallops (about 1 1/4 pounds)
cooking spray
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 teaspoons sliced green onions
Warm Fruit Salsa
2 teaspoons olive oil
1 garlic clove minced
2 cups diced pineapple chunks
11/4 cups chopped red bell peppers
1/4 cup green tea with mango , (such as Snapple)
2 teaspoons low sodium soy sauce
1 tablespoon chopped fresh mint


1. Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle scallops evenly with pepper and salt. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
2. Prepare Warm Fruit Salsa: Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Stir in pineapple and next 3 ingredients, scraping pan to loosen browned bits; cook 3 minutes. Stir in mint.
3. Discard any accumulated juices from scallops; top evenly with Warm Fruit Salsa and onions. Serve immediately.


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