Seared Scallops with Fiery Fruit Salsa

[Raine]

Seared Scallops with Fiery Fruit Salsa

Tropical Fruit Salsa
4 oz. mango, peeled, diced
2 3/4 oz. papaya, peeled, diced
I 1 1/2 oz. pineapple, canned or fresh, cored, peeled, diced
1 1/2 oz. red bell pepper, diced
1 1/3 oz. red onion, diced
1 tbsp. cilantro, chopped
1/2 tbsp. lime juice
1/2 tbsp. white wine vinegar
1 tsp. jalapeno
1/2 tsp. extra virgin olive oil
salt, to taste
freshly ground black pepper, to taste

Seared Scallops
1 oz. vegetable oil
2 lbs. sea scallops




Procedure

Combine all the ingredients for the salsa in a bowl. Allow to sit for 15 minutes before serving.
Remove the muscle tabs from the scallops and blot dry. Season with salt and pepper. Heat a salt; pan on medium-high heat. Add the oil to coat bottom
of pan. Place the scallops in the pan and salt: on the first side for about 2-3 minutes, or until golden brown. Turn the scallops once and salt; on the second side. Do not overcrowd the scallops in the pan. If necessary, cook the scallops in batches.
Serve the scallops with the Tropical Fruit Salsa.
Makes 6 servings.

[GB]

Sounds yummy, but I don't think 1 tsp. jalapeno would make it very fiery, at least for my taste buds. I might substitute the same amount of habanero instead. Thanks Rainee, I will be trying this one for sure. Fruit salsas are just so good!