Seared Scallops With Pineapple, Ginger & Lemongrass Salsa – Eat With Your Eyes


Ingredients: 1 teaspoon apple cider vinegar,1 teaspoon cilantro, finely chopped,1 tablespoon and 1 teaspoon extra virgin olive oil,1 tablespoon freshly grated ginger,1/2 pound green beans,1 teaspoon honey,1 tablespoon lemongrass, finely chopped,1/4 cup pineapple, finely diced,1/8 teaspoon red pepper flakes,2 tablespoons safflower oil,4 large sea scallops,1/2 teaspoon sesame seeds,1 medium shallot

  1. Peel the shallot and slice crosswise into thin discs, about 3mm thick.
  2. Place the sliced shallot, 1 tsp. of olive oil and a pinch of salt in a small skillet and bring to medium heat. Cook the shallot for 5-7 minutes until it has softened, but has not browned.
  3. Remove from heat.In a small bowl, combine the cooked shallot and the rest of the ingredients for the salsa.
  4. Whisk together with a fork and adjust to taste by adding more honey, vinegar or salt.Wash, trim and steam the french beans.
  5. Remove them from the heat before theyre done cooking (still a little crispy) and run them under cold water to halt the cooking process. Set aside to dry.Meanwhile, heat the safflower oil in a large, heavy-bottomed skillet over high heat. I highly recommend you use a cast iron skillet, both for its heat retention and for its natural non-stick nature. Bring the oil just below its smoking point you should see light whisps of smoke, but not much more than that.Ensure the surface of each scallop is as dry as possible to encourage browning.
  6. Place the scallops in the pan, leaving plenty of space between each one. Dont touch them for 60 seconds theyre busy forming a golden crust and if you move them, you risk tearing it away. After 60 seconds, lift the edge of one of the scallops to check for brownness. If it is golden brown, flip it over and give it another 90 seconds. If not, let it sit for another 30 seconds. Cooked scallops can still be translucent in the middle, but cook them to a doneness youre comfortable with.
  7. Remove the scallops from the pan and turn of the heat. Toss in the french beans and let them sizzle for about a minute, soaking up the great flavor the scallops have left behind.To plate, lay down a pile of beans and divide the scallops between two plates. Top with the salsa mixture, and a little extra sesame seeds, if you so desire.


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