Seared Scallops With Pineapple, Ginger & Lemongrass Salsa

FOODISTA
13Ingredients
25Minutes
120Calories

Ingredients

US|METRIC
  • 4 sea scallops (large, or 10 small)
  • 2 tablespoons safflower oil (or peanut oil, but don’t use olive oil)
  • 1 shallot (medium)
  • 1/4 cup pineapple (finely diced)
  • 1 tablespoon ginger (freshly grated, substitute ½ tsp. ground ginger, only if you must)
  • 1 tablespoon lemongrass (finely chopped)
  • 1 teaspoon cilantro (finely chopped)
  • 1 teaspoon honey
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sesame seeds
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon extra-virgin olive oil (use the best you’ve got)
  • 1/2 french beans
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    Made it

    Directions

    1. Peel the shallot and slice crosswise into thin discs, about 3mm thick. 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. Remove from heat.
    2. In a small bowl, combine the cooked shallot and the rest of the ingredients for the salsa. Whisk together with a fork and adjust to taste by adding more honey, vinegar or salt.
    3. Wash, trim and steam the french beans. Remove them from the heat before they’re done cooking (still a little crispy) and run them under cold water to halt the cooking process. Set aside to dry.
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    NutritionView More

    120Calories
    Sodium1% DV30mg
    Fat12% DV8g
    Protein8% DV4g
    Carbs3% DV8g
    Fiber0% DV0g
    Calories120Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg2%
    Sodium30mg1%
    Potassium170mg5%
    Protein4g8%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber0g0%
    Sugars3g6%
    Vitamin A8%
    Vitamin C15%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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