Seared Scallops with Tropical Salsa
cup finely chopped strawberry papaya or papaya
cup seeded and finely chopped cucumber
small tomato, seeded and chopped
tablespoons snipped fresh cilantro
fresh jalapeno pepper, seeded and finely chopped
teaspoons lime juice
teaspoon olive oil
ounces fresh or frozen scallops
clove garlic, minced
teaspoon margarine or butter
- For salsa, in a small bowl stir together the papaya, cucumber, tomato, cilantro, jalapeno pepper, lime juice, and oil. Let stand at room temperature at least 15 minutes to allow flavors to blend.
- Meanwhile, thaw scallops, if frozen. Rinse scallops; pat dry. Halve any large scallops. Lightly sprinkle with salt and black pepper.
- In a large nonstick skillet cook garlic in hot margarine over medium heat for 30 seconds. Add scallops. Cook and stir for 2 to 3 minutes or until scallops are opaque. Use a slotted spoon to remove scallops; drain on paper towels. Serve the scallops with salsa. Makes 4 servings.
Nutrition Facts(Seared Scallops with Tropical Salsa)
- Per serving:
- 116 kcal cal.,
- 3 g fat
- 1 g monounsatured fat),
- 28 mg chol.,
- 151 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 3 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet