Wasabi-Ginger Crusted Scallops With

Melanie B.'s Note:

This is a light, spicy, and sweet Scallop dish perfect for dinner parties. I really love Wasabi and the flavor works well with the tropical fruit salsa.

• Total Time: 35 mins
• Prep Time: 30 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

Pineapple-Mango Salsa

• 1 cup pineapple , fresh diced
• 1 cup mango , fresh diced
• 1⁄3; cup cilantro , fresh chopped
• ¾ cup red onion , finely diced
• 3 tablespoons lime juice , fresh squeezed
• 1 tablespoon orange juice , fresh squeezed
• 1 teaspoon salt
• ½ teaspoon black pepper

Wasabi Crusted Scallops

• 12 large sea scallops
• 1 teaspoon ginger , fresh minced
• 1 tablespoon wasabi paste
• 1 garlic clove , fresh minced
• 1 teaspoon olive oil
• 1⁄8; teaspoon salt
• 1 cup short-grain rice , cooked and seasoned
• 2 tablespoons sesame oil

Directions:

1. Stir together all of the salsa ingredients in a large bowl.
2. Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold.
3. Place 1/4 of the salsa mixture around the rice on each plate.
4. Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl.
5. Heat a large saute pan to medium-high heat with some olive oil.
6. Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes.
7. Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.