Seared Scallops with Tropical Salsa Recipe -
Seared Scallops with Tropical Salsa Recipe
  • READY IN 20 mins

Seared Scallops with Tropical Salsa

Recipe by  

"The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
  2. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops.
  3. Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2003

This recipe looks very inviting & tastes great. I only had 2 issues with it. The first: the cilantro seemed to overpower the salsa. Keep in mind that I am not a cilantro fan but I still think that the hot peppers would have been sufficient. The second, sea scallops tend to be pretty thick & the cooking method overcooked the outside while not cooking the inside well enough for me. Next time, I will skip the cilantro alltogether & bake the scallops for a few minutes before pan frying the outside. All in all, a good recipe.

Most Helpful Critical Review
Jun 06, 2005

This was good, but not as amazing as I expected. The salsa would have been better with more fruit and less bell pepper...but maybe I didn't measure well. The cilantro was fine for me--a cilantro lover. I grilled the scallops, but should have marinated them in juice first. Everyone cleaned their plates though! Good recipe that needs to be altered to individual tastes.

Aug 22, 2006

I used the little bay scallops because I was topping a salad w/ this recipe. I made the salsa as the recipe states, except for adding just a tbp or so of mango vinegar ( a recipe from foodnetwork) but I made a few changes w/ the scallops. I used olive oil w/ just a bit of butter to saute them in but first I added big slivers of garlic & let them cook for a few minutes to infuse the oil. Then I removed the garlic & added the bay scallops. I hit the scallops w/ Old Bay & chopped basil while cooking & then sprinkled them w/ lemon juice after I removed them from the pan. I plated a bed of romaine, drizzled it w/ the mango vinegar, added quite a bit of the salsa & topped it w/ the scallops, adding a few sliced cukes for interest. Hubby was very skeptical of this salad but had to concede that the flavor combo was superb. *rubbing my fingers on my chest in an arrogant fashion* LOL But next time he wants me to add a bit of mayo to the mango vinegar to make it more of a substantial dressing....I will for his, I thought mine was just perfect! Served this w/ a glass of white zin & for dessert, cherry limeade sorbet, drizzled w/ homemade cherry vodka & topped w/ a couple of frosted grapes. What a wonderful, light & healthy meal for a hot, summer evening...thansk for your contribution Robin!

Aug 10, 2005

Absolutely delicious. We served this with rice. I added mandarin oranges, lemon juice, canned pineapple and a bit of the juice from the pineapples to make the salsa. I also used a green pepper and thinly sliced green onions in the salsa. Thanks for the recipe.

Aug 01, 2004

Wow...this was an AMAZING dish! The only thing that I would maybe do a little different would be to add a little less cilantro. (I personally don't care for the taste of it) Other than that, the salsa truly was very impressive looking and tasted really great on the scallops. Very cool if you are looking for a recipe for a dinner party or a romantic dinner for two! Definitely a keeper!:)

Dec 07, 2009

Hubs and I frequent a lot of restaurants in Southwest Florida where dishes like this are routinely served. This is as good or better as we've had in any of them. I dredged the scallops lightly in flour before sauteeing them and backed off on the cilantro to about one tablespoon, which was plenty. I served this on plates garnished with a spicy remoulade sauce and a lemon garlic aioli alongside a basic, parsley rice. It was simply wonderful. Colorful, fresh and delicious. I'm looking forward to having the leftover salsa with crab cakes tomorrow night!

Feb 28, 2006

Family wasn't too sure about this dish when they first saw it but thoroughly enjoyed it. I served it with rice and doubled the amount of salsa and it was all eaten. Will make it again.

Aug 22, 2004

The salsa was really good. The scallops needed to be cooked longer than 2 minutes on each side, but I used an indoor grill set at about 390 degrees. It was more like 6-8 minutes on each side. The scallops were large ones from Sams club. I thought they tasted kinda bland ...could have used a little more seasoning for my taste.


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 207 mg
  • 8%

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

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