Mexican · antipasti

Seared Scallops With Pineapple, Ginger & Lemongrass Salsa

Name: Seared Scallops With Pineapple, Ginger & Lemongrass Salsa
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 teaspoon apple cider vinegar; 1 teaspoon cilantro, finely chopped; 1 tablespoon and 1 teaspoon extra virgin olive oil; 1 tablespoon freshly grated ginger; 1/2 pound green beans; 1 teaspoon honey; 1 tablespoon lemongrass, finely chopped; 1/4 cup pineapple, finely diced; 1/8 teaspoon red pepper flakes; 2 tablespoons safflower oil; 4 large sea scallops; 1/2 teaspoon sesame seeds; 1 medium shallot

“Seared Scallops With Pineapple, Ginger & Lemongrass Salsan is a gluten free, dairy free, and pescatarian recipe with 2 servings. One serving contains 301 calories, 10g of protein, and 22g of fat. For $2.07 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. If you have safflower oil, sea scallops, ginger, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in about 45 minutes. It is a rather inexpensive recipe for fans of Mexican food. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is pretty good. Seared Scallops with Coconut Lemongrass Sauce, Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad, and Seared Scallops with Salsa Verde are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Apple cider vinegar1 tsp
Cilantrofinely chopped1 tsp
Teaspoon extra virgin olive oil1 tbsp
Ginger1 tbsp
Green beans½ lb
Honey1 tsp
Lemongrassfinely chopped1 tbsp
Pineapplefinely diced¼ cup
Pepper flakes0.13 tsp
Safflower oil2 tbsp
Sea scallopslarge4 large
Sesame seeds½ tsp
Shallotmedium1 medium

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Peel the shallot and slice crosswise into thin discs, about 3mm thick.
2
Place the sliced shallot, 1 tsp. of olive oil and a pinch of salt in a small skillet and bring to medium heat. Cook the shallot for 5-7 minutes until it has softened, but has not browned.
3
Remove from heat.In a small bowl, combine the cooked shallot and the rest of the ingredients for the salsa.

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