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Scallops with Salsa Recipe

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This recipe for Scallops with Salsa is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small papaya, peeled, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 medium red onion, chopped
2 T fresh lime juice
1 T chopped fresh cilantro
1 tsp minced jalapeno pepper
1/2 tsp salt
2 T all-purpose flour
Freshly ground pepper
1 pound sea scallops, muscle tabs removed [see note]
1 T olive oil
Directions:
Directions:
In a bowl, combine the papaya, bell pepper, onion, lime juice, cilantro, jalapeno and 1/4 tsp of the salt.
In a large zip-close bag combine flour, pepper and the remaining 1/4 tsp salt; add the scallops, seal the bag and shake to coat the scallops.
Heat a large nonstick skillet. Swirl in the oil. Shake the excess flour off the scallops and place them in the skillet. Cook, turning, until the scallops are golden-brown on the outside and just opaque in the center, about 1 minute per side. Serve the scallops over the salsa.
Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Scallops often come with tabs of muscle still attached to them. The muscle is tough and should be removed before cooking.
To remove, simply peel the muscle tab away from the scallop and discard.

 

 

 

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