When purchasing scallops, ask the fishmonger for “dry” instead of “wet” scallops. ”Wet” scallops are soaked in a phosphate solution. This makes the scallops whiter, causes them to absorb additional liquid and affects their taste. Additionally, when you try to cook wet scallops, extra liquid is emitted and they steam rather than sear.
Dry scallops come directly from the shell and are not soaked. Not only will they taste better, but they will not be as expensive because they have not absorbed the phosphate solution thereby weighing less.
For additional information about the various types of scallops and their sizes, you can refer to the following article at about.com.
The salsa should be made at least an hour ahead of time to allow the flavors to mingle with each other.
The ingredients for the salsa:
Core and peel a fresh pineapple or purchase one that has been pre-prepared. Cut it into bite size pieces.
Cut orange segments into bite size pieces.
In a bowl combine the fruits, minced garlic, lime juice, lime zest, red onion and jalapeno pepper. Refrigerate for at least one hour.
Roast the asparagus:
Prepare the asparagus by cutting off the ends and washing the spears. Pat the asparagus dry and place the spears on a roasting pan. Drizzle them with extra virgin olive oil and sprinkle on kosher salt to taste. Toss to coat the spears. Place in a preheated 400 degree oven and roast for 15 minutes or until the asparagus is tender.
Sear the scallops:
About 10 minutes before the vegetable is finished cooking, preheat a frying pan over high heat. Add some extra virgin olive oil and butter to the pan. When the oil starts to smoke, add the scallops and sear about 2 minutes per side.
Serve with the asparagus and fruit salsa.
Seared Scallops with Citrus Salsa & Roasted Asparagus Recipe
By Published: April 28, 2013
- Yield: 2+ Servings
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 45 mins
Seared scallops with citrus salsa
Ingredients
- 1/2 cup chopped fresh pineapple
- 1/2 cup chopped orange segments seeds removed
- 2 cloves minced garlic
- 1/2 lime, zested and juiced
- 2 tablespoons red onion, finely chopped
- 1 1/2 teaspoons jalapeno, minced
- 1 pound fresh asparagus
- 1 pound scallops
- extra virgin olive oil
- salt and pepper to taste
Instructions
- Core and peel a fresh pineapple or purchase one that has been pre-prepared. Cut it into bite size pieces.
- Cut orange segments into bite size pieces.
In a bowl combine the fruits, minced garlic, lime juice, lime zest, red onion and jalapeno pepper. Refrigerate for at least one hour.
- Prepare the asparagus by cutting off the ends and washing the spears. Pat the asparagus dry and place the spears on a roasting pan. Drizzle them with extra virgin olive oil and sprinkle on kosher salt to taste. Toss to coat the spears. Place in a preheated 400 degree oven and roast for 15 minutes or until the asparagus is tender.
- About 10 minutes before the vegetable is finished cooking, preheat a frying pan over high heat. Add some extra virgin olive oil and butter to the pan. When the oil starts to smoke, add the scallops and sear about 2 minutes per side.
- Serve with the asparagus and fruit salsa.
