Seared Scallops with Warm Fruit Salsa

Photo: Oxmoor House
A hot skillet is key to a deep golden sear on the scallops. Prepare the Warm Fruit Salsa in the same skillet as the scallops for an easy one-pan cleanup. Jasmine rice rounds out the meal.

Yield:

4 servings (serving size: 3 scallops and about 2/3 cup salsa)

Recipe from

Recipe Time

Prep: 2 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 202
Caloriesfromfat 16 %
Fat 4 g
Satfat 0.5 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 24.9 g
Carbohydrate 17.7 g
Fiber 2.2 g
Cholesterol 47 mg
Iron 1 mg
Sodium 394 mg
Calcium 52 mg

Ingredients

12 large sea scallops (about 1 1/4 pounds)
Cooking spray
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 teaspoons sliced green onions

Preparation

1. 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.

2. Prepare Warm Fruit Salsa.

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

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast

April 2009