Seared Scallops with Pineapple,
Ginger and Lemon Grass Salsa
1 shallot, sliced crosswise
1 tsp olive oil
1 pinch salt
1/4 cup finely chopped pineallpe
1 Tbsp freshly grated ginger
1 Tbsp lemon grass, finely chopped
1 tsp cilantro, finely chopped
1 tsp honey
1 tsp apple cider vinegar
1/2 tsp sesame seeds
1/8 tsp red pepper flakes
4 tsp extra virgin olive oil
salt to taste
1/2 lb green beans, frenched and trimmed
2 Tbsp vegetable oil
4 large sea scallops
1. Heat 1 tsp olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil and salt to taste, together in a bowl. Set a side.
2. Place a steamer inset into a sauce pan and fill with water to just below the bottom of the steamer. cover and bring the water to a boil over high heat. Add teh green beans, recover and steam until just tender, 2-3 minutes depending on the thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and set aside.
3. Heat the vegetable oil in a large skillet over high heat. Throughly dry each scallop. Once light whisps of smoke are visible in the oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 sec.. Turn off the heat and remove scallops from the skillet. Toss grean beans onto hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.
1 shallot, sliced crosswise
1 tsp olive oil
1 pinch salt
1/4 cup finely chopped pineallpe
1 Tbsp freshly grated ginger
1 Tbsp lemon grass, finely chopped
1 tsp cilantro, finely chopped
1 tsp honey
1 tsp apple cider vinegar
1/2 tsp sesame seeds
1/8 tsp red pepper flakes
4 tsp extra virgin olive oil
salt to taste
1/2 lb green beans, frenched and trimmed
2 Tbsp vegetable oil
4 large sea scallops
1. Heat 1 tsp olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil and salt to taste, together in a bowl. Set a side.
2. Place a steamer inset into a sauce pan and fill with water to just below the bottom of the steamer. cover and bring the water to a boil over high heat. Add teh green beans, recover and steam until just tender, 2-3 minutes depending on the thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and set aside.
3. Heat the vegetable oil in a large skillet over high heat. Throughly dry each scallop. Once light whisps of smoke are visible in the oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 sec.. Turn off the heat and remove scallops from the skillet. Toss grean beans onto hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.
