Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa Recipe -
Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa Recipe
  • READY IN 45 mins

Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa

Recipe by  

"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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2011

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!!

Most Helpful Critical Review
Apr 30, 2012

this was ok

Jun 02, 2010

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!

Dec 04, 2009

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.

Dec 09, 2009

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!!!

Jun 08, 2010

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.

May 20, 2010

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!!

Jan 26, 2010

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Seattle Food Geek
31 Followers 1 Saved Recipes
Recently Saved Recipes
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Seared Scallops with Jalapeno Vinaigrette

See how to make quick-and-easy seared scallops in a mild jalapeño vinaigrette.

Scallops with Fresh Corn Cream

See how to make seared scallops with easy, no-cream fresh corn cream.

Red Pepper Scallops on Potato Pancakes

Turn scallops and leftover potatoes into an easy, impressive meal.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States