Thursday, December 1, 2011

Scallops with Pineapple Salsa

Well, lucky reader(s) (I can only assume there's more than one of you), today is the most grand of days as I find myself with enough energy to write two posts in one night. As Kevin copes with his 4 whole days of unemployment (seriously I'm shocked I didn't come home to him in a Drew Carey induced stupor), he decided we should make dinner. I was feeling scallops given our great track record with them and their appearance on Top Chef last night. I was also feeling Mexican food. We both agreed this sounded like a horrible combination, but found a way to somewhat appease my pregnancy like cravings by adding this pineapple "salsa".

Scallops with Pineapple Salsa
Modified from Paula Deen
Servings: 2
Time: 20 minutes

One of these scallops is not like the other
1 cucumber, peeled and diced
1 cup pineapple, cubed
3 tbsp cilantro, chopped
1 tbsp red onion, diced
Juice of 1 lime
2 1/2 tsp lime zest
1 jalapeno, diced and seeded
1 tbsp sriracha sauce
6 scallops
Olive oil

A close-up of the scallopy goodness.

  1. Combine the pineapple, cucumber, cilantro, red onion, lime juice, zest, jalapeno, sriracha, and a pinch of salt in a bowl.
  2. Sprinkle salt and pepper on the top and bottom of the scallops.
  3. Sear the scallops in butter and olive oil over medium heat for 3 minutes per side until a healthy crust forms.
  4. Top the scallops with the salsa and enjoy.
I also describe how I dance as "making pineapple salsa".
Any chance we get to include cilantro in a meal, we will gladly take. For me though, the real star was the pineapple with the scallops (Kevin was a fan of the cucumber aspect, so everyone won). At first, I was a little opposed to the salsa because the scallops are so amazingly butteryly (I'll be sure to play that word in scrabble in the future) tasty on their own that it almost seems like overkill to add anything else to them. In the end, I appreciated the sweetness and acidity that the pineapple added. To round out the meal, we added an earthy salad to balance the richness of the scallops.  Now, I just hope this delicious meal making continues for the remaining three days Kevin has between jobs.

It's important to balance the meal (and give my body the greens it's been deprived of).

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