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
- 1/2 cup small cubed mango
- 1/2 cup small cubed papaya
- 1/2 cup small cubed seeded cucumber
- 1/2 cup small cubed avocado
- 1/2 cup cubed seeded red bell pepper
- 2 tablespoons cilantro
- 1 fresh jalapeno (optional but it does add zing) seeded and finely chopped
- 4 teaspoons lime juice
- 1 teaspoon olive oil
12 ounces fresh or frozen scallops
2 teaspoons olive oil for scallops
1 clove garlic, minced (1/2 teaspoon)
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.