We use our gas grill year-round. If you don’t have one, you can sear the scallops in a pan on top of your stove. Make sure you use your kitchen fan…otherwise your house will smell like fish.
Scallops with Tropical Salsa
Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa. Be sure to use large, plump sea scallops rather than small bay scallops when preparing this dish. Take care not to overcook the scallops, which can toughen if exposed to heat for too long. When properly cooked, the scallops will remain tender and moist.
Ingredients:
1/2 cup diced pineapple
1/2 cup diced mango (I’ve used nectarines)
1/2 cup diced cucumber
1/2 cup diced red bell pepper
3 Tbs. chopped fresh cilantro
4 tsp. fresh lime juice
1 jalapeño chili, seeded and minced
Salt and freshly ground pepper, to taste
16 sea scallops, about 1 lb. total
Directions:
In a bowl, combine the pineapple, mango, cucumber, bell pepper, cilantro, lime juice and chili. Toss well to form a salsa. Season with salt and pepper. Set aside.
Brush scallops with olive oil. We grill them on a grilling tray to keep the scallops from falling through the grate. They are widely available.
(Original recipe calls for searing on top of stove.: Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan and sear, turning once, until golden brown on both sides and opaque throughout, about 2 minutes on each side. Transfer the scallops to a warmed plate. Keep warm while cooking the remaining scallops in the same way.)
Divide the scallops among warmed individual plates. Spoon the salsa over the tops, dividing it evenly. Serve immediately.
Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).
Grilled Scallops with Avocado Cream and Salsa
The Avocado Cream tastes so rich, you'd never believe it was made with fat-free yogurt!
Prep Time: 20 mins.
Marinating Time: 60 mins.
Cook Time: 20 mins.
Servings: 6 as a main course
Ingredients:
4 Tbsp olive oil
3 Tbsp fresh lime juice (divided)
3 tsp grated lime zest (divided)
¾ tsp salt
½ tsp ground cumin
¼ tsp freshly ground black pepper
32 sea scallops (about 2#)
4 (8-inch) flour tortillas cut into eighths (32 wedges)
2 firm, ripe avocados
½ cup finely chopped red onion
¼ cup plain low-fat or no-fat yogurt
2 cups shredded iceberg lettuce
¾ cup salsa
Directions:
In a medium bowl, whisk together 2 Tbsp of oil, 2 Tbsp of lime juice, ½ tsp of grated zest, ¼ tsp of salt, cumin, and pepper. Add the scallops and marinate, covered, in the refrigerator for 1 hour.
In a large nonstick skillet, heat the remaining 2 Tbsp of oil over medium-high heat until hot. Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes. Drain the wedges on paper towels. (Or, if you have a gas range, you can heat the tortillas directly over the flame with no oil. Remove when they just start to char.)
Peel, pit, and coarsely mash the avocados in another medium bowl. Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
Heat gas grill. When hot cook scallops using grill tray.
(If you don't have a gas grill: When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.)
To serve, spread 2 tsp of avocado cream on each tortilla wedge. Top with 1 Tbsp of lettuce and 1 scallop, and finish with about 1 tsp of salsa. Repeat with the remaining ingredients.
Adapted from Newman’s Own Cookbook by Paul Newman and A.E. Hotchner
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