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Seared Scallops & Pineapple Salsa

2015-07-20
  • Course: Appetizer, Salad
  • Skill Level: Easy
Seared Scallops & Pineapple Salsa
  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 5m
An International starter made Lebanese with Al Wadi pomegranate molasses.

Ingredients

  • 8 Scallops pieces, rinsed and pat dry
  • 1 Tbsp Al Wadi Al Akhdar butter
  • ½ Tsp ground ginger
  • Salt & black pepper, to taste
  • 3 Tbsp red onions, finely chopped
  • 2 Small red chilies, diced
  • 1 Cup Al Wadi Al Akhdar pineapple chunks, diced
  • 3 Tbsp fresh coriander, chopped
  • Juice of 1 lime
  • 4 Tbsp Al Wadi Al Akhdar pomegranate molasses
  • Pomegranate arils, to garnish (optional)

Step 1

For the scallops: Sprinkle the scallops with ginger, salt and pepper. Melt butter in a skillet over medium-high heat and add the scallops. Cook the scallops for 2 minutes on each side or until just opaque in the center.

Step 2

For the salsa: In a medium bowl, combine red onions, red chilies pineapple, coriander and lime juice. Stir until well combined and season with salt, to taste.

Step 3

To serve: Arrange the salsa on a plate and top it with scallops. Drizzle pomegranate molasses. Scatter the pomegranate arils around and serve.

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