Credit for this lovely dish goes to my friend Betsy Kelp Galloway
Not all my recipes are my own creations. Sometimes I see a dish so perfect I will make it as written and then only tweak it to fit my own pallet if absolutely necessary. This recipe I received from my friend Betsy is just such a beauty. This refreshing meal of cumin dusted, pan seared scallops served over a savory berry salsa is a wonderful way to make you smile on a hot summer day... or maybe at least make you dream of spring & summer when you're enduring the winter doldrums.
Salad/Salsa Ingredients:
- ~12 ounces of fresh raspberries
- 3/4 cup coarsely chopped basil and mint leaves – 50/50 ratio
- 2 handfuls fresh baby spinach
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped peppers – I like orange for the color burst
- 2-3 slices canned pineapple, cut into small wedges
- 2 cloves garlic, minced
- Juice from 2 limes and a splash of pineapple juice
- 1 tbsp extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
Prepare fruit salad/salsa by mixing all ingredients in a
medium bowl. Set aside for 30 minutes to meld flavors.
Scallop Ingredients:
- 12-16 ounces scallops of your choice
- 1 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- Salt to taste
- 1/2 tsp fresh coarsely ground black pepper
Properly thaw 12-16 ounces of scallops and pat dry.
Toss scallops with oil and seasoning. Bring a pan to medium-high heat, then add scallops and cook with repeated tossing, being careful not to overcook.
Before you start the scallops, divide Savory Fruit
Salad/Salsa evenly between 2 serving plates. Place half of the scallops over
each serving of Savory Fruit Salad/Salsa. Serve immediately.
Blessed be… and happy cooking!