Seared Scallops with Pineapple Salsa

This seafood dish is full of bold and bright flavors. It is impressive, yet can be on the table in 30 minutes or less!

8 scallops pieces, rinsed and pat dry

1 tablespoon extra virgin olive oil

½ teaspoon ground ginger

Salt & black pepper, to taste

3 tablespoon red onions, finely chopped

2 small red chilies, diced

1 cup pineapple chunks, diced

3 tablespoon fresh coriander, chopped

Juice of 1 lime

4 tablespoon pomegranate molasses

Pomegranate arils, to garnish (optional)

For the scallops: Sprinkle the scallops with ginger, salt and pepper. Melt butter in a skillet over medium-high heat and add the scallops. Cook the scallops for 2 minutes on each side or until just opaque in the center
For the salsa: In a medium bowl, combine red onions, red chilies pineapple, coriander and lime juice. Stir until well combined and season with salt, to taste.
To serve: Arrange the salsa on a plate and top it with scallops. Drizzle pomegranate molasses. Scatter the pomegranate arils around and serve.

Recipe and photo courtesy of Al Wadi

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