Seared Scallops With Pineapple Recipes

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SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA



Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa image

I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli. This recipe was exactly what I needed tonight - something that involves a little bit of real cooking, fresh seafood, and a ton of flavor. I will have to keep this one in mind for the upcoming summer evenings. If scallops aren't your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!

Provided by Seattle Food Geek

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 2

Number Of Ingredients 16

1 shallot, sliced crosswise
1 teaspoon olive oil
1 pinch salt
¼ cup finely chopped pineapple
1 tablespoon freshly grated ginger
1 tablespoon lemon grass, finely chopped
1 teaspoon cilantro, finely chopped
1 teaspoon honey
1 teaspoon apple cider vinegar
½ teaspoon sesame seeds
⅛ teaspoon red pepper flakes
4 teaspoons extra-virgin olive oil
salt, to taste
½ pound French style green beans, trimmed
2 tablespoons safflower oil
4 large sea scallops

Steps:

  • Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
  • Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 16.7 g, Cholesterol 26.4 mg, Fat 26.5 g, Fiber 4.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 500.1 mg, Sugar 6 g

SEARED SCALLOPS RECIPE BY TASTY



Seared Scallops Recipe by Tasty image

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

Steps:

  • Pat the scallops dry with a paper towel.
  • Season with salt and pepper.
  • In a large skillet set over medium-high heat, add the oil.
  • When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
  • Gently turn the scallops, and add the butter and garlic to the pan.
  • Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
  • Add the white wine, cook another 10 seconds.
  • Serve with chives.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

SEARED SCALLOPS WITH PINEAPPLE



Seared Scallops With Pineapple image

Make and share this Seared Scallops With Pineapple recipe from Food.com.

Provided by Chef Hawgwild

Categories     Low Cholesterol

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

1 lb sea scallops
1 cup chopped fresh pineapple
1 tablespoon olive oil
1 teaspoon red chili pepper flakes
1 cup white wine
1 tablespoon chopped garlic
salt and pepper

Steps:

  • Season scallops with salt, pepper and chili flakes.
  • In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
  • Sear the scallops until golden brown on both sides, but only flip once.
  • Remove and set aside on a plate.
  • Next add the chopped garlic and cook for just a minute or two, then add the wine.
  • The garlic and wine should start to simmer, continue this until its reduced.
  • Then add the pineapple and stir around to coat.
  • Pour it all over the scallops and garnish. Serve immediately.
  • For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9

SEARED SCALLOPS WITH PINEAPPLE-GINGER SAUCE



Seared Scallops with Pineapple-Ginger Sauce image

Provided by Pamela Anderson

Categories     Main Course

Yield four.

Number Of Ingredients 7

6 Tbs. homemade or low-salt canned chicken broth
1/4 cup thawed pineapple juice concentrate
1/2 tsp. grated fresh ginger
1-1/2 lb. "dry" sea scallops patted dry
2 Tbs. olive oil
Coarse salt and freshly ground black pepper
1 Tbs. unsalted butter

Steps:

  • Combine the chicken broth, pineapple juice concentrate, and ginger in a small bowl. Set the scallops on a plate and drizzle with the oil; turn to coat. Sprinkle both sides with salt and pepper. About 2 min. before searing the scallops, set a heavy-based 12-inch nonstick skillet over high heat and turn on the exhaust fan.
  • When the pan is very hot, add the scallops. Cook over high heat until they develop an even, rich brown crust, 2 to 3 minutes per side. Remove from the heat and transfer the scallops to a plate.
  • Return the empty skillet to the heat and add the pineapple juice mixture; boil until the liquid reduces by about half. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in the butter. Spoon a portion of the sauce over the scallops and serve immediately.

Nutrition Facts : ServingSize four., Calories 270 kcal, Fat 100 kcal, SaturatedFat 3 g, TransFat 11 g, Carbohydrate 12 g, Protein 29 g, Cholesterol 65 mg, Sodium 400 mg, UnsaturatedFat 7 g

GRILLED SCALLOPS WITH GRILLED PINEAPPLE SALSA



Grilled Scallops with Grilled Pineapple Salsa image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 to 6 appetizer servings or 3 main course servings

Number Of Ingredients 17

15 large sea scallops
1 tablespoon chopped mint leaves
1 teaspoon chopped rosemary leaves
Extra-virgin olive oil
Freshly ground black pepper
Kosher salt
Teriyaki or barbecue sauce, optional
Pineapple salsa, recipe follows
1 pineapple, peeled and sliced into 1/2-inch thick slices
2 red onions, peeled and sliced into 1/2-inch thick slices
3 green jalapenos
2 red jalapenos
Extra-virgin olive oil, for coating
1 tablespoon chopped mint leaves
1 tablespoon chopped Italian parsley leaves
1 lime, juiced
Salt and freshly ground black pepper

Steps:

  • Soak wooden skewers in water for 30 minutes.
  • Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes.
  • Season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa.
  • Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste.

SEARED SCALLOPS WITH BASIL RISOTTO



Seared Scallops With Basil Risotto image

There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.

Provided by Kelly Senyei

Categories     Summer     Risotto     Rice     Pineapple     Basil     Scallop     Seafood     Pescatarian     Dinner     Soy Free     Tree Nut Free     Peanut Free     Parmesan

Yield 4 servings

Number Of Ingredients 13

2 cups pineapple juice
1 ½ cups vegetable broth
3 tablespoons unsalted butter
⅓ cup minced yellow onion
1 tablespoon minced garlic
1 ¼ cups uncooked Arborio rice
¾ cup freshly grated Parmesan cheese
½ teaspoon kosher salt, plus more for seasoning
¼ teaspoon black pepper, plus more for seasoning
3 tablespoons minced fresh basil
1 pound sea scallops
2 tablespoons vegetable oil, plus more as needed
½ cup microgreens, for serving

Steps:

  • Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
  • Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
  • Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
  • Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
  • Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
  • Divide the risotto among serving plates and top with the scallops.
  • Garnish with microgreens and serve.

SEARED SEA SCALLOPS WITH TROPICAL SALSA



Seared Sea Scallops With Tropical Salsa image

I haven't tried it yet but it sounds so good. Simple prep with pineapple, mango, cucumber, red bell pepper, cilantro, lime juice and jalapeno. Sounds refreshing for a summer dinner or nice lunch. I would consider it for a first course too.

Provided by Oolala

Categories     Mango

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup pineapple, diced
1/2 cup mango, diced
1/2 cup cucumber, diced
1/2 cup red bell pepper, seeded and diced
3 tablespoons cilantro
4 teaspoons fresh lime juice
1 jalapeno, seeded, minced
salt
pepper
20 sea scallops

Steps:

  • In a bowl combine all the ingredients except for the salt, pepper and scallops.
  • Toss well. Season with salt and pepper and set aside.
  • Heat a large nonstick frying pan over medium-high heat.
  • Coat the pan with cooking spray.
  • Season the scallops with salt and pepper.
  • Add half the scallops and sear, turning once, about 2 minutes. Remove and keep warm.
  • Repeat with the remaining half of the scallops.
  • Top with the salsa and serve.

Nutrition Facts : Calories 196.1, Fat 1.5, SaturatedFat 0.2, Cholesterol 49.5, Sodium 244.9, Carbohydrate 20, Fiber 2.4, Sugar 12.1, Protein 26.3

SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA



Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa image

I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli. This recipe was exactly what I needed tonight - something that involves a little bit of real cooking, fresh seafood, and a ton of flavor. I will have to keep this one in mind for the upcoming summer evenings. If scallops aren't your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!

Provided by Seattle Food Geek

Categories     Scallop Recipes

Time 45m

Yield 2

Number Of Ingredients 16

1 shallot, sliced crosswise
1 teaspoon olive oil
1 pinch salt
¼ cup finely chopped pineapple
1 tablespoon freshly grated ginger
1 tablespoon lemon grass, finely chopped
1 teaspoon cilantro, finely chopped
1 teaspoon honey
1 teaspoon apple cider vinegar
½ teaspoon sesame seeds
⅛ teaspoon red pepper flakes
4 teaspoons extra-virgin olive oil
salt, to taste
½ pound French style green beans, trimmed
2 tablespoons safflower oil
4 large sea scallops

Steps:

  • Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
  • Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 16.7 g, Cholesterol 26.4 mg, Fat 26.5 g, Fiber 4.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 500.1 mg, Sugar 6 g

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SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA …
2022-06-27 Succulent sea scallops are seared to golden perfection and served over tender crisp green beans with a bright and fragrant pineapple salsa. Home; Recipes; Seafood; Shellfish; Scallops; Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa ; Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa. Rating: 4.5 stars 4.5 . 19 Ratings. 5 star …
From avize.aussievitamin.com
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PAN SEARED SCALLOPS WITH GINGER PINEAPPLE ON JASMINE RICE
2020-01-06 2 tsp parsley – dried or fresh. 1 1/2 cups cooked jasmine rice. Thaw and dry scallops. Mix flour, garlic powder and salt. Set aside. Melt butter in saute pan over medium heat. Add pineapple and stir. Lower heat to medium low and let cook until pineapple starts to soften. Sprinkle brown sugar and ginger over pineapple and stir.
From bookscookslooks.com
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Top Asked Questions

How do you cook scallops and pineapple?
Sear the scallops until golden brown on both sides, but only flip once. Remove and set aside on a plate. Next add the chopped garlic and cook for just a minute or two, then add the wine. The garlic and wine should start to simmer, continue this until its reduced. Then add the pineapple and stir around to coat.
How to cook scallops with garlic and wine?
DIRECTIONS 1 Season scallops with salt, pepper and chili flakes. 2 In a hot pan (I prefer cast iron) add oil. ... 3 Sear the scallops until golden brown on both sides, but only flip once. 4 Remove and set aside on a plate. 5 Next add the chopped garlic and cook for just a minute or two, then add the wine. More items...
How to cook scallops on the stove?
When the oil starts to smoke add scallops and watch closely to make sure its not too hot. Sear the scallops until golden brown on both sides, but only flip once. Remove and set aside on a plate. Next add the chopped garlic and cook for just a minute or two, then add the wine.
How do you cook scallops in a risotto?
Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed. Divide the risotto among serving plates and top with the scallops. Garnish with microgreens and serve.

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