A few weeks ago, we entertained family for the weekend as Jeff's niece's wedding shower was being held at our house. When we entertain, we love to have a few appetizers or small plate snacks before serving dinner.
In April, I gave Jeff the Stonewall Kitchen Appetizers Cookbook for his birthday. Not that we needed another cookbook BUT this have a nice variety of different appetizers from hot to cold to chicken, pasta and seafood. They also have great uses for fresh herbs and vegetables that are found in your garden. This recipe seemed perfect on a warm summer night, Seared Scallops with refreshing Pineapple-Pepper Salsa.
The recipe called for a green pepper but I love red peppers because they are a bit sweeter and they complement the pineapple in taste and color. We made the salsa a few hours in advance and refrigerated them until the scallops were cooked. The combination was amazing. There is something wonderful when you add fruit to seafood, especially when there is that hot and cold combination; hot juicy scallops with cold refreshing pineapple.
Our guests were delighted. With a few extra scallops and salsa left after the first serving, people moved quickly to get a few spare seconds. Everyone enjoyed the quick bite before we served dinner.
We are fortunate because we love to entertain and our guests are always excited at see what we will serve. Not because it is incredible but more that it is different. Finding a new recipe, allows you to become a bit more creative as well as let your guests taste something deliciously different.
The Pineapple-Pepper Salsa
2 cups of chopped fresh pineapple
1 medium red bell pepper, chopped
3 scallions, finely chopped (white and green parts)
3 tablespoons of olive oil
1 large lime, juiced
1-1/2 tablespoons of chopped fresh cilantro
1/2 to 1 small red chile pepper or japaleno pepper, chopped, with or without seeds
salt and pepper to taste.
In a medium bowl, mix together, pineapple, bell pepper, scallions, oil, lime, cilantro and chile. Taste for seasoning and add salt and pepper. The salsa can be made 1 to 2 hours ahead of time; cover and refrigerate.
1 pound of sea scallops (dry scallops)
1 cup of all-purpose flour
salt and pepper
1 tablespoon of butter
1 tablespoon of olive oil
Pat the scallops dry. In a medium bowl, mix together the flour salt and pepper to taste. Lightly dredge the scallops in the seasoned flour; be sure to brush off any excess flour.
In a large skillet, heat the butter and oil over medium high heat. When the oil is hot (add a touch of flour and make sure it sizzles), add half the scallops in one layer, being sure not to crowd the skillet. Cook 1-1/2 to 2 minutes per side, depending on the size of the scallop, or until golden brown and cooked through. Repeat with the remaining scallops.
Place about 2-3 tablespoons of salsa in the middle of a small plate. Top with two to three scallops. Garnish with a lime wedge and cilantro sprig.