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Seared Scallops with Tropical Salsa

Reviewed: Jan. 29, 2010
Excellent! It was just what I was looking for. The salsa is similar to one that I was trying to duplicate from a local restaurant and it was perfect! My only change was to add a tablespoon of honey because the fresh pineapple I had wasn't very sweet. Regarding the scallops - I always soak in milk while I prep the rest of my dinner. It helps remove any fishy taste. (Make sure they are dry when you put into the pan or they will splatter.) You need to heat a fry pan on high heat and sear the scallops for about 3-4 min per side depending on how rare you like your seafood. (2 min isn't enough for me.) By cooking on high heat, you get a golden almost caramelized exterior with a nice soft interior. I made jasmine rice and served with the scallops and a large spoonful of the salsa. My husband went back for seconds and even my picky kids liked it. A keeper for sure! Thank you!
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