Name: Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: Shallot, sliced crosswise - 1; Olive oil - 1 teaspoon; Salt - 1 pinch; Finely chopped pineapple - ¼ cup; Freshly grated ginger - 1 tablespoon; Lemon grass, finely chopped - 1 tablespoon; Cilantro, finely chopped - 1 teaspoon; Honey - 1 teaspoon; Apple cider vinegar - 1 teaspoon; Sesame seeds - ½ teaspoon; Red pepper flakes - ⅛ teaspoon; Extra-virgin olive oil - 4 teaspoons; Salt, to taste - 4 teaspoons; French style green beans, trimmed - ½ pound; Safflower oil - 2 tablespoons; Sea scallops - 4 large

Ingredients for - Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa

1. Shallot, sliced crosswise 1

2. Olive oil 1 teaspoon

3. Salt 1 pinch

4. Finely chopped pineapple ¼ cup

5. Freshly grated ginger 1 tablespoon

6. Lemon grass, finely chopped 1 tablespoon

7. Cilantro, finely chopped 1 teaspoon

8. Honey 1 teaspoon

9. Apple cider vinegar 1 teaspoon

10. Sesame seeds ½ teaspoon

11. Red pepper flakes ⅛ teaspoon

12. Extra-virgin olive oil 4 teaspoons

13. Salt, to taste 4 teaspoons

14. French style green beans, trimmed ½ pound

15. Safflower oil 2 tablespoons

16. Sea scallops 4 large

How to cook deliciously - Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa

1 . Stage

Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.

2 . Stage

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.

3 . Stage

Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.