Seared Scallops with Warm Fruit Salsa for a Healthy Heart!
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!!
|12||large sea scallops (about 1 1/4 pounds)|
|1/4 teaspoon||freshly ground black pepper|
|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.