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Seared Scallops With Pineapple, Ginger & Lemongrass Salsa

 
Seared Scallops With Pineapple, Ginger & Lemongrass Salsa
Image ©
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 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mexican
spoonacular Score:56%

Spoonacular Score: 56%

 

Seared Scallops With Pineapple, Ginger & Lemongrass Salsan is a gluten free, dairy free, and pescatarian recipe with 2 servings. One serving contains 301 calories, 10g of protein, and 22g of fat. For $2.07 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. If you have safflower oil, sea scallops, ginger, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in about 45 minutes. It is a rather inexpensive recipe for fans of Mexican food. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is pretty good. Seared Scallops with Coconut Lemongrass Sauce, Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad, and Seared Scallops with Salsa Verde are very similar to this recipe.

Scallops works really well with Pinot Noir, Chardonnay, and Chenin Blanc. 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. One wine you could try is Peter Michael Le Caprice Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 259 dollars.

Peter Michael Le Caprice Pinot Noir

Deep red ruby color and bright crimson tinge is the clear identifierfor Le Caprice. The vineyard shows its signature characteristics ofred forest fruit coupled with aromas of red cherry liqueur, currant,raspberry, strawberry, fresh leather and graphite. The 2010 vintageis refined and expressive with intense concentration in the mouth.The finish lingers both aromatically and subtly on the palate.

» 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 tsp
1 tsp cilantro
cilantro
1 Tbsp
1 Tbsp teaspoon extra virgin olive oil
teaspoon extra virgin olive oil
1 Tbsp
1 Tbsp ginger
ginger
0.5 pound
0.5 pound green beans
green beans
1 tsp
1 tsp honey
honey
1 Tbsp
1 Tbsp lemongrass
lemongrass
0.25 cup
0.25 cup 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 tsp cilantro
1 tsp
cilantro
1 Tbsp teaspoon extra virgin olive oil
1 Tbsp
teaspoon extra virgin olive oil
1 Tbsp ginger
1 Tbsp
ginger
0.5 pound green beans
0.5 pound
green beans
1 tsp honey
1 tsp
honey
1 Tbsp lemongrass
1 Tbsp
lemongrass
0.25 cup diced pineapple
0.25 cup
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 teaspoon 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

Nutritional Information

Quickview
301 Calories
9g Protein
21g Total Fat
18g Carbs
12% Health Score
Limit These
Calories
301k
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 K
54µg
52%

Vitamin E
6mg
42%

Manganese
0.65mg
32%

Vitamin C
24mg
30%

Phosphorus
260mg
26%

Vitamin A
840IU
17%

Fiber
3g
16%

Folate
57µg
14%

Vitamin B6
0.29mg
14%

Vitamin B12
0.85µg
14%

Potassium
468mg
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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