Seared Scallops & Tropical Salsa with Lemon Olive Oil & Grapefruit Balsamic – Dana Shortt Gourmet

Seared Scallops & Tropical Salsa with Lemon Olive Oil & Grapefruit Balsamic

Oil + Vinegar – Pairing – Florida Sunshine:

LEMON fused olive oil
GRAPEFRUIT white balsamic vinegar

Seared Scallops & Tropical Salsa with Lemon Olive Oil & Grapefruit Balsamic

Ingredients

  • ¼ cup red onion, very thinly sliced
  • 2 tablespoons DANA’s Grapefruit white balsamic vinegar
  • ½ teaspoon granulated sugar
  • ½ avocado, diced
  • ½ pink grapefruit, diced (remove peel & white pith)
  • ¾ cup fresh sweet pineapple, diced
  • 1 tablespoon minced jalapeno peppers (seeds removed if you don’t want it very spicy)
  • 8 large sea scallops, (10/20 count)
  • 1 tablespoon all purpose flour
  • salt and pepper, to taste
  • 2 tablespoons DANA’s Lemon fused olive oil

Method

  1. Place red onions in a shallow bowl, add sugar and the grapefruit white balsamic vinegar. Stir to coat. Let sit for 20 minutes or so, until the onions are softened and lose their “raw” taste.
  2. In a medium sized bowl, combine the diced avocado, grapefruit, pineapple and jalapeno peppers. Set aside.
  3. Pat scallops very dry with paper towels. Season with salt and pepper. Place flour in a ziplock bag, add scallops and toss to coat.
  4. Heat a large sauté pan over high heat and add the lemon olive oil. Once pan is very hot, add scallops to pan, being careful not to crowd them.
  5. Cook scallops for about 2 minutes on each side (until each side of the scallop is seared golden brown). Set aside on plate, tent with foil to keep warm.
  6. Add red onions & the liquid to the avocado mixture, stir to combine.
  7. Place scallops on a plate and top with salsa. Serve over a bed of jasmine rice, if desired.

Notes

This salsa is also delicious served over cooked chicken breasts, sautéed shrimp or salmon (use the fused lemon olive oil to sauté).