Ingredients

The following ingredients have 2 Servings
  • 2 cups cubed pineapple (fresh or canned)
  • 1/2 cup chopped red onion
  • 1 avocado, peeled, pitted and cubed
  • 1/3 cup roughly chopped fresh cilantro
  • 2 tablespoons lime juice
  • 10 to 12 sea scallops (about 1 pound)
  • 2 tablespoons olive oil
  • 1 tablespoon butter, cubed
  • Salt and black pepper, to taste
  • 1/2 tablespoon lemon juice
  • Cooked rice or salad greens (optional)

Instruction

  • Prepare the pineapple avocado salsa by placing all salsa ingredients in a medium bowl and gently tossing to combine. Cover and refrigerate while preparing the scallops.
  • Rinse scallops and pat dry with a paper towel. Season both sides of scallops with salt and pepper.
  • Heat olive oil in a skillet over medium high heat. Add scallops. While scallops are cooking on first side, add butter and lemon juice. Cook on each side for approximately 2 1/2 minutes, or until browned and crisp.
  • Remove from skillet and serve over pineapple avocado salsa.