23. October 2013 · 3 comments · Categories: Seafood · Tags: ,

scallops with salsa

I love all kinds of seafood and I am really happy that here in Montreal it’s so easy to find any type of fish and seafood. I’m less happy that my husband doesn’t like seafood but that leaves more for me :)
I have always been afraid to make scallops as everyone warns how easy it is to turn them into rubber.  These were my first scallops and they worked out perfectly!  And here is what I did.

Serving:  2
Preparation: 10 minutes for assembling salsa; 40 minutes to roast the beetroot
Cooking:  6 minutes
Calories:  178 for 3 scallops seared with butter; Salsa: 240

Ingredients:
2 tablespoons of unsalted butter
6 scallops
Kosher salt and black pepper for taste

Avocado-mango-beetroot salsa:
1 avocado
1 mango
1 beetroot
1 tablespoon of shallots, diced thinly
1 tablespoon of cilantro
1 teaspoon of chili flakes
2 tablespoons of fresh lime juice
1 tablespoon of olive oil
Salt and pepper for taste

salsa on table
The scallops are made very quickly so start with assembling the salsa.
First roast the beetroot. Wrap it in tin foil and roast in the over for 40 minutes at 375F/190C.
Once it cools down peel the skin. I recommend using gloves or otherwise your fingers will get a little purple. Dice the beetroot, mango and avocado and sprinkle with lime juice. Then add the diced shallots, chili flakes and cilantro, mix it with olive oil and add salt for taste.

Set this aside and start preparing the scallops. Make sure the side muscle is removed because that is the tough part. Rinse them with cold water and pat them dry with a paper towel. Sprinkle kosher salt and pepper on both sides.

raw scallops

pan searing scallops
Warm up the skillet and add one tablespoon of butter.  Once the butter starts to foam, gently add the scallops and make sure they don’t touch each other. Sear for a total of 3 minutes on each side. While they’re cooking, watch the butter, which can burn quickly; turn the heat to medium if the butter starts to burn. After you turn them on the other side add one more tablespoon of butter.  Once it melts use the spoon and sprinkle the accumulated butter on the searing scallops. They should have a golden crust on each side.

Transfer to a paper towel to get rid of the excess of butter.

Squeeze some lemon juice and serve immediately with the avocado-mango-beetroot salsa.

scallops with salsa and lime wedge

salsa

3 Comments

  1. Pingback: Spinach Tagliatelle with Roasted Tomatoes and Scallops - Magdalicious food blog

  2. Dorota Mroczkowski

    Zrobiłam dzisiaj!! PYCHA!!:)

  3. Tisha the coworker

    Ok – I’m blog stalking you! I am going to attempt this one today (hopefully) – I did have a tiny bit of beet yesterday at Costco – not sold on it BUT it was steamed and not roasted!
    Stay tuned.

    p.s. I don’t see any Nutella recipes on here :) This is not a bad thing by the way…

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