Seared Diver Scallops with Passion Fruit Salsa

    With passion fruit salsa, grilled pineapple salsita and coconut jasmine rice these seared diver scallops will get you in the mood for summer. 

     

     

    Ivy Stark is the executive chef of Dos Caminos, which has seven locations in the United States.

     

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    Ingredients
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    For the Passion Fruit Salsa
    3
    tablespoons
    vegetable oil
    2
    red bell peppers, finely diced
    6
    jalapeños, seeded and finely diced
    1/2
    pineapple, peeled and finely diced
    1
    1-inch piece of ginger, finely minced
    8
    cups
    pineapple juice
    3
    cups
    passion fruit puree
    For the Coconut-Ginger Jasmine Rice
    1
    cup
    jasmine rice, soaked for 20 minutes
    1
    can
    unsweetened coconut milk
    1
    4-inch stick canela
    1
    3-inch piece crushed ginger
    1
    tablespoon
    kosher salt
    For the Grilled Pineapple Salsita
    1
    pineapple, sliced
    1
    medium jicama, peeled and julienned
    1
    pink grapefruit, segmented
    1
    jalapeño pepper, seeded and minced
    1/2
    cup
    finely sliced red bell pepper
    1/2
    cup
    finely sliced scallions
    1 1/2
    tablespoons
    fresh lime juice
    1 1/2
    tablespoons
    honey
    1
    teaspoon
    grated lime zest
    *
    neutral oil, as needed
    *
    whole cilantro leaves
    *
    kosher salt, to taste
    For the Seared Scallops
    1
    teaspoon
    vegetable oil, plus extra as needed
    4
    U-10 scallops
    1
    clove
    garlic, peeled and thinly sliced
    1/4
    teaspoon
    crushed red pepper flakes
    1
    teaspoon
    butter
    1
    teaspoon
    Chopped Cilantro
    1
    teaspoon
    thinly sliced scallions
    Directions
    Step 1
    To make the passion fruit salsa, heat the oil in a 4-quart pot and add the red peppers and jalapeños and cook stirring for 2 minutes. Then add the pineapple and ginger and continue to cook and stir for another minute before adding the pineapple juice and passion fruit puree.
    Step 2
    Bring to boil and reduce heat and simmer for 10 minutes until slightly thickened. Cool and reserve.
    Step 3
    To make the rice, wash rice in several changes of water to remove excess starch.
    Step 4
    Put coconut milk, along with canela, ginger, salt into a saucepan and bring to a simmer. Remove from heat and steep for 10 minutes. Strain into another saucepan and add rice, stir once, reduce heat to very low and cook, covered, until tender and dry, about 25 minutes.
    Step 5
    To make the salsita, brush pineapple slices lightly with oil and place on medium-hot grill. Grill 3 to 5 minutes per side or until lightly browned with grill marks.
    Step 6
    Julienne pineapple. Combine pineapple and remaining ingredients for salsa; toss to combine. Reserve.
    Step 7
    Add whole cilantro leaves and salt, to taste, before serving.
    Step 8
    To make the scallops, heat the oil in a sauté pan. Season the scallops with salt, and sear on one side for 3 minutes until scallops are a rich golden brown before turning to finish cooking on the other side for an additional 2 minutes.
    Step 9
    Transfer scallops to a plate and keep warm. Heat a small sauté pan with a small amount of oil and sauté the sliced garlic until lightly toasted then add the red pepper flakes. Quickly add 2 ounces of the passion fruit sauce, the butter and cilantro.
    Step 10
    To plate spoon some coconut jasmine rice onto the center of a warm plate and nestle the scallops around.
    Step 11
    Spoon some of sauce on top of each scallop. Garnish with some grilled pineapple salsita and thinly sliced scallions.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
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    105 mins
    Prep Time: 
    45 mins
    Cook Time: 
    60 mins
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    The base number of servings for this recipe is 4
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