Recipe by Seattle Food Geek
"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!"
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shallot, sliced crosswise
finely chopped pineapple
freshly grated ginger
lemon grass, finely chopped
cilantro, finely chopped
apple cider vinegar
red pepper flakes
extra-virgin olive oil
salt, to taste
French style green beans, trimmed
I don't eat scallops, but I wanted to report that my husband who is picky about his seafood and loves scallops, LOVED this! Will be making this many times over, I'm sure!!
this was ok
Awesome recipe! I followed as stated but altered only two things, I didn't have lemongrass so I used freshly grated lemon peel, I also used garlic salt on my scallops and in the salsa which I really liked. I also didn't have safflower oil so I used canola. My husband loved it! Thanks!
Ok Seattle Food Geek should be on Top Chef he could give the contestants who "think" they can cook scallops a run for their money. Excellent recipe and detailed so much so that even I cooked perfect scallops. Thank you so much.
I have recently been experimenting with seafood recipes for my 19 yr. old pescatarian daughter and she said this was the best by far!!! I recently bought a big bag of frozen scallops and have tried just about every recipe on this site and this gets 1st place in my recipe box!!! Thank you, SF GEEK!!!
This dish is both visually appealing and delicious. I did make a few small changes. In relation to the salsa I replaced the cilantro with half as much dried basil, canned pineapple as opposed to fresh and increased the red pepper flakes (or chili flakes as they're labeled here) to 1/4 teaspoon as we like a little more heat. When the shallots were soft I added all the salsa ingredients to the pan and heated them through, took them off the heat and placed them in a bowl. This helped keep things relatively at the same temperature and did not affect taste. I decided not to buy safflower oil just for this recipe and substituted canola oil. Overall we felt the ginger was a little too much and that the green beans needed more flavour (maybe a dash or so of salt and pepper would've done the trick). I would definitely make this again, especially since it would easily impress guests.
I thought this was really good. The only thing I did different was, I added a little mango to the salsa because I had some and love the flavor and my whole family loved it! It was such a beautiful looking dish as well. Would be great to impress company. It was a very light and healthy recipe and I will be making it again in the future!!
Wonderfully refreshing! The taste was very full bodied and appealed to every sensory of taste. This would be a great meal for those who crave richness of food but desire to feel light and sensible after dinner. The only thing I think i might have changed is that we used frozen french beans after having steamed them in the steamer...we had fresh \green beans in the fridge and I wish that I had trimmed the ends and sliced them in the french style cut. I could say much more but I'll summarize by stating that: The flavor, once again, was unforgettable and I recommend everyone try this recepie.
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 239
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