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Tropical Salsa with Scallops – Welcome Spring!

The sun has been kissing us rather regularly here in Northern California despite the still very cold nights.  It’s been beautiful and Spring is peeking out; from the wild iris to the new lambs and calves that dot our hillsides.

It’s hard not to think about fresh fruits and fresh seafood soon to blessing our local farmers markets and CSA (consumer supported agriculture) Farms.  With the salmon and steelhead running at the moment fresh salmon or steelhead/rainbow trout would be wonderful in this recipe.

This recipe works just as nicely with salmon, talapia, shrimp and other white meat fish.  It pairs nicely with light wines, champagnes or mimosas.

Scallops with Tropical Salsa

  1. 1/2 cup small cubed mango
  2. 1/2 cup small cubed papaya
  3. 1/2 cup small cubed seeded cucumber
  4. 1/2 cup small cubed avocado
  5. 1/2 cup cubed seeded red bell pepper
  6. 2 tablespoons cilantro
  7. 1 fresh jalapeno (optional but it does add zing) seeded and finely chopped
  8. 4 teaspoons lime juice
  9. 1 teaspoon olive oil

12 ounces fresh or frozen scallops



2 teaspoons olive oil for scallops

1 clove garlic, minced (1/2 teaspoon)

Lime wedges

Stir together the first 9 ingredients.  Allow to rest at room temperature at lest 15 minutes for flavors to blend.

Thaw scallops if frozen.  Rinse scallops, pat dry with paper towels.  Halve any large scallops.  Season lightly with salt and pepper.

In a large non stick skillet heat olive oil over medium heat.  Add garlic and cook for 30 seconds.  Add scallops.  Cook for 3-4 minutes then turn and cook for another 3-4 minutes.  Scallops should be opaque.  Drain on paper towels.  Serve the scallops with the salsa and lime wedges.

Pair with brown rice, steamed asparagus, roasted squash (zucchini or yellow), fresh citrus based fruit salad and/or a fresh baked bread.

This recipe would also work well as the main feature on top of a fresh green salad.  Toss the greens with a champagne citrus vinegar and oil dressing serve with tomatoes, cucumber and basil.

For a boost to this recipe:

Add rosemary, sage and thyme to the salsa or replace the garlic with the trio.

Add a touch of lavender to the salsa or the scallops or a herbs d’provence mixture.

Trade the lime wedges for orange, tangerine or blood orange wedges.


About MatchaGT by ShelleRae

Welcome! I am ShelleRae and I am very excited you are here. I joined the Smoothie Essentials team about 5 years ago now. Always health conscious and into prevention versus medication it seemed natural when the opportunity came up to take on the creation of this blog and the Smoothie Essentials blog as well. As mother to three and surrogate to many more I've practiced much of what I write on sometimes with great success and other times with a bit less. My friends and family are my test kitchen and my facts are most often from WebMD - they seem to have a fairly accurate and conservative approach. MatchaGT – the super premium Matcha Green Tea Introducing Matcha GT, the super premium Matcha Green Tea. Matcha GT is nature’s natural source of energy and antioxidants. Used for centuries in Japanese tea ceremonies, Matcha provides a powerful pick-me-up plus antioxidants and other health benefits to keep the body, mind and spirit in perfect balance. While many forms of green tea are strained or brewed, Matcha GT uses the whole tea leaf providing the full benefits and bold taste of whole green tea powder. My inspiration comes from others who also are striving to live a better life through lifestyle changes. More information is available at or by emailing Benefits: Natural Caffeine – longer lasting energy Antioxidants – to fight cancer causing free radicals Chlorophyll – powerful blood cleanse Coffee concepts and juice bars across North America including Starbucks, Jamba Juice, Coffee Bean & Tea Leaf, Smoothie King, and Booster Juice have recently started selling Matcha Green Tea smoothies, frappes, and lattes, promoting the great taste and health benefits of green tea.

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