Seared Scallops with Fruit Salsa looks elegant but is surprisingly simple to prepare. With a few fresh, bright ingredients you can have this seafood dinner ready in under 30 minutes—ideal for special occasions or a nicer weeknight meal.
The Best Seared Scallops
When you want a quick yet refined seafood dinner, try these Seared Scallops with Fruit Salsa. The dish comes together in about 20 minutes and the scallops themselves need only about five minutes of cooking time. The salsa uses fresh fruit and vegetables, keeping the recipe light and healthy. Serve with rice for a complete meal that feels restaurant-quality at home.
What Are Scallops?
Scallops are bivalve mollusks related to clams, oysters, and mussels. They have a sweet, buttery flavor and a tender texture. Searing is a common method that creates a golden crust while keeping the interior delicate and moist.
Sea Scallops vs Bay Scallops
There are two main types: bay scallops and sea scallops. Bay scallops are small and typically found in sheltered bays, while sea scallops are larger and come from deeper ocean waters. For seared scallop recipes, large sea scallops are easier to work with and give a more substantial presentation.
Ingredients Needed
Below are the ingredients you’ll need to prepare scallops with fruit salsa. Exact measurements appear in the recipe card further in the article.
- Scallops – Use large sea scallops; thaw if frozen.
- Olive oil – For searing.
- Fruit – Mango and pineapple form the base of the salsa.
- Vegetables – Red bell pepper, red onion, and jalapeño add texture and a touch of heat.
- Lime juice – Brightens and balances flavors.
- Honey – A small amount to balance acidity.
- Cilantro – For freshness and garnish; parsley can be used as a substitute if preferred.
How to Make Scallops with Fruit Salsa
Scallops cook quickly and pair beautifully with a bright fruit salsa. Follow these steps for best results:
- Make the fruit salsa. Combine pineapple, mango, red bell pepper, red onion, jalapeño, lime juice, and a pinch of salt in a bowl. Reserve a small portion of the chunky mix for garnish. Pulse the remainder with honey until mostly smooth but still slightly textured.
- Prepare the scallops. Pat scallops dry and remove the small muscle if still attached. Season with salt and pepper.
- Sear the scallops. Heat oil in a skillet until shimmering. Sear scallops 1½–2 minutes per side without moving them, until golden brown on the outside and translucent inside. Transfer to a plate.
- Serve. Spoon the fruit puree onto plates, top with scallops, and finish with the reserved chunky salsa and chopped cilantro. Offer rice or cauliflower rice on the side if desired.
How Long To Cook Scallops?
Large sea scallops sear quickly—typically 3 to 4 minutes total in a hot pan. Watch them closely: they should be golden on the outside and slightly translucent through the center. Overcooking makes them tough, so remove them as soon as they reach doneness and serve immediately.
Tips for Success
Keep these practical tips in mind for perfectly seared scallops:
- Dry scallops completely. Pat them thoroughly to remove surface moisture so they brown well.
- Preheat the pan and oil. The skillet should be hot before adding scallops so they sizzle on contact.
- Don’t disturb them while searing. Let each side form a crust before flipping, and give scallops space in the pan.
- Serve immediately. Scallops continue to cook after being removed from the heat, so plate and enjoy right away.
Serving Suggestions
Serve the scallops over the fruit puree and spoon some chunky salsa on top. Steamed white rice or cauliflower rice works well to soak up the vibrant salsa. Keep the presentation simple to highlight the contrast between the caramelized scallops and the bright fruit.
Recipe Card
Scallops with Fruit Salsa
Prep: 15 mins | Cook: 5 mins | Total: 20 mins | Servings: 4
Ingredients
- 1 cup small diced pineapple
- 1 cup small diced mango
- 1/2 cup small diced red bell pepper
- 1/3 cup small diced red onion
- 1 small jalapeño, ribs and seeds removed, diced
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped (plus more for garnish)
- 1 1/4 teaspoon salt, divided
- 2 teaspoons honey
- 1 pound large scallops (about 20), thawed if frozen
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- Cooked white rice, for serving (optional)
Instructions
- In a bowl, combine pineapple, mango, red bell pepper, red onion, jalapeño, lime juice, and 1/2 teaspoon salt. Set aside 1/4 cup for garnish. Transfer the rest and the honey to a food processor and pulse until smooth with small flecks of green.
- Pat scallops dry and remove the small muscle if attached. Season with pepper and the remaining 3/4 teaspoon salt.
- Heat olive oil in a large nonstick skillet over medium heat. When shimmering, add scallops and cook 1½–2 minutes per side until golden and translucent. Remove to a plate.
- Divide the fruit puree among plates, top each with 4–5 scallops, spoon on some reserved chunky salsa, garnish with chopped cilantro, and serve with rice if desired.
Nutrition (per serving, approximate)
Calories: 208 kcal | Carbohydrates: 21 g | Protein: 15 g | Fat: 8 g | Sodium: 447 mg | Fiber: 2 g
I hope you enjoy this easy, flavorful recipe. If you try it, a rating or comment is always appreciated.