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Seared Butter Herb Scallops with Dragon Fruit Salsa

Featured in the Honolulu Star-Advertiser on July 31, 2013.

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Ingredients:

Seared Butter Herb Scallops with Dragon Fruit Salsa

Salsa:

  • 1 dragon fruit, skinned and finely diced (available at some grocery stores and farmers' markets)
  • 2 jalapeno chilies, finely diced
  • 1 tablespoon fresh calamansi lime juice (can substitute with regular lime juice)
  • Salt to taste

Scallops:

  • 8 large scallops
  • Kosher salt and pepper to taste
  • 1 1/2 tablespoon unsalted butter
  • 1/2 tablespoon olive oil
  • 2 tablespoons chopped chives
  • 2 tablespoons flat leaf parsley
  • 1/4 teaspoon finely grated lime zest

Directions:

Chill dragon fruit for a couple of hours prior to dicing (this firms up the flesh of the fruit and makes it easier to dice). Place in a small mixing bowl and add diced jalapeno, lime juice, and salt to taste. Toss to combine and set aside in the refrigerator.

Pat scallops dry with a paper towel and season with kosher salt and pepper to taste, set aside on a clean paper towel to absorb any excess moisture. Heat a 10-12 inch, non-stick skillet on medium high for 1-2 minutes. Add olive oil and butter and heat for another 1-2 minutes, or until very hot. Place scallops into the skillet in a single, un-crowded layer. Cook for 2-3 minutes on each side or until golden brown, flipping only once. Remove scallops to serving dish and add chives, parsley, and lemon zest to the skillet. Quickly cook herbs for about a minute or until they are gently wilted and a vibrant in color. Pour directly over scallops and top with salsa. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
80 calories, 6 g fat, 3 g saturated fat, 20 mg cholesterol, 120 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 4 g protein

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