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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!
- 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!