Seared scallops with pineapple lime salsa
Photo by Babiche Martens
Serves 4 as an entree.
|¾ cup||Pineapple, (finely diced)|
|2||Limes, (juice of)|
|1||Lime, (zest of, finely diced)|
|3 tsp||Red onions, (finely diced)|
|2 tsp||Caster sugar|
|1 tsp||Sesame oil|
|2 Tbsp||Rice vinegar|
|¼||Red capsicum, (finely diced)|
|2 Tbsp||Rice bran oil|
|1 Tbsp||Sesame seeds, (toasted)|
- Combine the first nine ingredients in a bowl, cover, chill and let the flavours develop for at least 30 minutes.
- Heat the barbecue hotplate or a frying pan and add the oil. Cook the scallops for 1 minute without touching, then turn over and cook for another minute.
- Serve the scallops topped with spoonfuls of salsa and garnish with coriander and sesame.