Recipe by psugirl
Maple covered pecans add crunch to this sweet and spicy dish. Make sure to dry the scallops before coating them and then flip these treasures from the sea frequently to avoid burning!
Top Review by anme
I scaled this down to serve one, but it served me and my mother both just fine. Wasnt too keen on the mixture of such sweetness with a scallops, but I dont like to mix savory meats with sweets. But my mother who does not like the mixture of sweet and savory even more than me really enjoyed this... so that says something!! I enjoyed the salsa a lot separtly with some won ton chips later on. I liked the scallops with just the cumin and ginger a whole lot, and plan to make them with that spice mixture more often. All and all a great recipe if youre not as picky about mixing sweet with savory as me :)
- 4 cups fresh pineapple, cut into bite-size pieces
- 1 cup red onion, diced
- 8 tablespoons light brown sugar
- 4 tablespoons fresh lemon juice
- 3 cups cilantro
- 20 sea scallops
- 1⁄2 cup flour
- 8 teaspoons cumin
- 4 teaspoons ginger
- olive oil
- 1 1⁄2 cups pecans
- 4 tablespoons maple syrup
Directions See How It's Made
- For salsa: Combine pineapple and red onion in medium bowl. Mix in brown sugar and lemon juice. Add cilantro. Refrigerate salsa for two hours to overnight.
- For scallops: Coat bottom of large skillet with olive oil. Combine flour, cumin and ginger in small bowl. Dry scallops. Coat scallops in flour mixture and drop in oil over medium heat. Turn scallops frequently so not to burn.
- Cook 12-15 minutes depending on size of scallops. Coat pecans with maple syrup. Toss pecans in skillet with scallops in final few minutes of cooking.
- Plate scallops and pecans and cover with salsa. Enjoy!