Oct 11, 2011

How to Boil Water: Seared Scalloped with Warm Fruit Salsa

Welcome to daring night!

Ingredients:
12 large scallops (about 1 1/4 pounds)
Cooking spray
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Warm Fruit Salsa
4 teaspoons sliced green onions

Ingredients for Warm Fruit Salsa
2 teaspoons olive oil
1 garlic clove, minced
2 cups diced pineapple
1 1/4 cups chopped red bell pepper
1/4 cup green tea with mango
2 teaspoon low-sodium soy sauce
1 tablespoon chopped fresh mint

Directions:
Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle scallops evenly with pepper and salt. Add scallops to pan; cook 3 minutes on each side or until done.

Remove scallops from pan; keep warm.

Prepare the Warm Fruit Salsa in same skillet.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, saute 1 minute. Stir in pineapple, pepper, green tea with mango, and soy sauce, scraping pan to loosen browned bits; cook 3 minutes. Stir in mint.

Discard any accumulated juices from scallops; top evenly with Warm Fruit Salsa and onions. Serve immediately.





A few notes:
*So I learned a few things about scallops tonight. They don't thaw as well as other meats in a fridge overnight. Lesson learned. It just makes it harder to cook because they are so busy thawing still. That's a bit of a pain. The recipe actually calls for large scallops and I wasn't exactly successful at finding large ones. Mine were small and it ended up being that the pineapple were bigger than my scallops.So this meal came with a few problems. I just really hoped they were cooked all the way through. I was going to blame it on Rob anyway because he technically did the cooking.

*Like I mentioned before the pineapple were just as big as the scallops. I had some issues with my pineapple, but moving on. The recipe called for green tea with mango, but I couldn't find that so I chose the green tea with green pear or something along that lines. I don't think it made a difference in the slightest. My picture doesn't look like what the picture in my recipe book looks like. In their picture the pineapples were small. The scallops were big. The pineapples were browned. All kinds of things were different.


I'm not sure if I had ever had scallops before or if this was my first time but they tasted like lobster to me. I think scallops might end up being something I like. I would kinda like to try this at a real restaurant where it is probably actually cooked correctly. It certainly wasn't bad, but I doubt I will ever make it again.

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