Succulent Scallops

  • Servings: 4-6
  • Prep time: ~ 10 minutes for prep, 30 minutes to marinade
  • Cook time: ~ 30-45 minutes


  • 1 pound dry packed scallops
  • 3/4 cup pineapple
  • 1/4 cup red onion
  • 1/4 cup organic red pepper
  • 1 tablespoon cilantro
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon local honey
  • 1 tablespoon olive oil, plus 2 tablespoons for searing

Caribbean inspired cuisine sounded refreshing. We had some fresh fruit and scallops so we gave it a try.  I love all the vibrant colors in this salsa. Plus, it is quite good for you with the anti-inflammatory properties in the pineapple, red onion, cilantro, red pepper, honey, and the citrus juices. Try adding limes to your water instead of lemons.

If you have not bought scallops before, buy dry packed scallops so you can pan sear them. Wet packed scallops have too much liquid in them and they do not sear well. Below are some tips from The Ultimate Cookbook.

Scallops can range in color from off-white to pale pink. Do not buy those that appear too white-they have excess water added and almost no flavor. Select scallops that smell sweet and have a moist sheen. Buy them from a seafood market that gets fresh shipments regularly. Most scallops come to the market frozen, so try not to re-freeze them; they are especially susceptible to freezer burn. Small bay scallops are sweeter and have a richer flavor than larger sea scallops. One pound of sea scallops contains about 30 pieces, while a pound of bay scallops has about 100 pieces. Use small scallops in pasta sauces, risotto, or wherever flavor is more important than size. For grilling or broiling, sea scallops are easier to handle. Pat scallops dry before you saute them so they will not “water out” in the recipe.

-Danny Corbett, The Ultimate Cookbook

To make the salsa, dice some pineapple, red onion, organic red pepper, and cilantro. Squeeze one orange and lime. Mix 3/4 cup of pineapple, 1/4 cup red onion, 1/4 cup red pepper, 1 tablespoon of cilantro, 1 tablespoon of orange juice, 1 tablespoon of lime juice, and 1 tablespoon of olive oil. Pour in a tablespoon of honey to sweeten and stir. Set aside to marinate.

Heat a skillet  on high and pour some olive oil in so the bottom of the pan is coated. Salt and pepper the scallops and throw them on to sear. Here are more pictures on pan seared scallops. Cook about 3 minutes then turn them. Cook another 2 or 3 minutes for medium temperature.

For an appetizer portion, scoop some  plain or saffron rice on a plate. Add one scallop. Then sprinkle some salsa on the scallop. Pour some of the salsa juice over the top and then garnish with cilantro.

If you steam the brown rice, add plenty of salsa for flavor. I found the rice needed a little kick. Add plenty of onion and garlic as well as olive oil when  you cook the rice.


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Recipe by Back To Organic at