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Seared Scallops With Pineapple, Ginger & Lemongrass Salsa

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.07

$2.07 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian side dish Mexican
spoonacular Score:46%

Spoonacular Score: 46%

 

Seared Scallops With Pineapple, Ginger & Lemongrass Salsa might be just the Mexican recipe you are searching for. This recipe serves 2 and costs $1.15 per serving. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 260 calories, 3g of protein, and 22g of fat per serving. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. If you have sesame seeds, cilantro, teaspoon extra virgin olive oil, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Try Seared Scallops with Coconut Lemongrass Sauce, Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad, and Seared Scallops with Salsa Verde for similar recipes.

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Flowers Sonoma Coast Chardonnay ( half-bottle). Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 19 dollars per bottle.

Flowers Sonoma Coast Chardonnay ( half-bottle)

Medium yellow in color. Aromas of straw, lemon verbena and honeysuckle mingle with layers of lemon meringue and lychee. Upon entry are flavors of lemon curd, honeydew, and hints of star fruit and wet stone, balanced with a touch of fine grained tannin. The crisp finish is countered with a spicy note of white pepper and lingers with coastal minerality

» Get this wine on Wine.com

Ingredients

Servings:
1 tsp
1 tsp apple cider vinegar
apple cider vinegar
1 tsp
1 tsp cilantro
cilantro
1 Tbsp
1 Tbsp extra-virgin olive oil
extra-virgin olive oil
1 Tbsp
1 Tbsp ginger
ginger
0.5 lb
0.5 lb green beans
green beans
1 tsp
1 tsp honey
honey
1 Tbsp
1 Tbsp lemongrass
lemongrass
0.25 cups
0.25 cups diced pineapple
diced pineapple
0.13 tsps
0.13 tsps red pepper flakes
red pepper flakes
2 Tbsps
2 Tbsps safflower oil
safflower oil
4 large
4 large sea scallops
sea scallops
0.5 tsps
0.5 tsps sesame seeds
sesame seeds
1 medium
1 medium shallot
shallot
1 tsp apple cider vinegar
1 tsp
apple cider vinegar
1 tsp cilantro
1 tsp
cilantro
1 Tbsp extra-virgin olive oil
1 Tbsp
extra-virgin olive oil
1 Tbsp ginger
1 Tbsp
ginger
0.5 lb green beans
0.5 lb
green beans
1 tsp honey
1 tsp
honey
1 Tbsp lemongrass
1 Tbsp
lemongrass
0.25 cups diced pineapple
0.25 cups
diced pineapple
0.13 tsps red pepper flakes
0.13 tsps
red pepper flakes
2 Tbsps safflower oil
2 Tbsps
safflower oil
4 large sea scallops
4 large
sea scallops
0.5 tsps sesame seeds
0.5 tsps
sesame seeds
1 medium shallot
1 medium
shallot

Equipment

frying pan
frying pan
whisk
whisk
bowl
bowl
frying pan
frying pan
whisk
whisk
bowl
bowl


Instructions

  1. Peel the shallot and slice crosswise into thin discs, about 3mm thick. Place the sliced shallot, 1 tsp. of olive oil and a pinch of salt in a small skillet and bring to medium heat. Cook the shallot for 5-7 minutes until it has softened, but has not browned. Remove from heat.
  2. In a small bowl, combine the cooked shallot and the rest of the ingredients for the salsa. Whisk together with a fork and adjust to taste by adding more honey, vinegar or salt.
  3. Wash, trim and steam the french beans. Remove them from the heat before theyre done cooking (still a little crispy) and run them under cold water to halt the cooking process. Set aside to dry.
  4. Meanwhile, heat the safflower oil in a large, heavy-bottomed skillet over high heat. I highly recommend you use a cast iron skillet, both for its heat retention and for its natural non-stick nature. Bring the oil just below its smoking point you should see light whisps of smoke, but not much more than that.
  5. Ensure the surface of each scallop is as dry as possible to encourage browning. Place the scallops in the pan, leaving plenty of space between each one. Dont touch them for 60 seconds theyre busy forming a golden crust and if you move them, you risk tearing it away. After 60 seconds, lift the edge of one of the scallops to check for brownness. If it is golden brown, flip it over and give it another 90 seconds. If not, let it sit for another 30 seconds. Cooked scallops can still be translucent in the middle, but cook them to a doneness youre comfortable with.
  6. Remove the scallops from the pan and turn of the heat. Toss in the french beans and let them sizzle for about a minute, soaking up the great flavor the scallops have left behind.
  7. To plate, lay down a pile of beans and divide the scallops between two plates. Top with the salsa mixture, and a little extra sesame seeds, if you so desire.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.07
Ingredient
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon ginger
½ pounds green beans
1 teaspoon honey
1 tablespoon lemongrass
¼ cups diced pineapple
⅛ teaspoons red pepper flakes
2 tablespoons safflower oil
4 larges sea scallops
½ teaspoons sesame seeds
1 medium shallot
Price
$0.02
$0.17
$0.04
$0.76
$0.09
$0.71
$0.14
$0.01
$0.18
$1.86
$0.04
$0.14
$4.14

Tips

Health Tips

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Cooking Tips

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
301 Calories
9g Protein
21g Total Fat
18g Carbs
11% Health Score
Limit These
Calories
301
15%

Fat
21g
34%

  Saturated Fat
2g
14%

Carbohydrates
18g
6%

  Sugar
9g
11%

Cholesterol
14mg
5%

Sodium
246mg
11%

Get Enough Of These
Protein
9g
20%

Vitamin E
6mg
42%

Manganese
0.65mg
32%

Vitamin C
24mg
30%

Phosphorus
260mg
26%

Vitamin K
22µg
21%

Vitamin A
837IU
17%

Fiber
3g
16%

Folate
57µg
14%

Vitamin B6
0.28mg
14%

Vitamin B12
0.85µg
14%

Potassium
467mg
13%

Magnesium
51mg
13%

Selenium
8µg
13%

Iron
1mg
11%

Vitamin B1
0.13mg
9%

Vitamin B2
0.14mg
9%

Copper
0.16mg
8%

Vitamin B3
1mg
7%

Zinc
1mg
7%

Calcium
60mg
6%

Vitamin B5
0.48mg
5%

covered percent of daily need

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