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Active time
5 minutes
Total time
30 minutes
4 servings

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)


  1. 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
  2. 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.
  3. 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 


Calories: 120
Total Fat: 4g
Saturated Fat: 0.5 g
Sodium: 120mg
Carbohydrate: 18g
Fiber: 1g
Total Sugar: 13g
Added Sugar: 7g
Protein: 4g

Yield: 4 servings

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