Seared Scallops with Pineapple-Cucumber Salsa Recipe by Paula Deen

Level: Easy

Time: 15 MINUTES

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  • 1 cup cucumber, peeled and diced
  • 1 cup diced canned pineapple, drained
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoon red onion, finely chopped
  • 1 lime, juiced
  • 2 1/2 teaspoons lime zest, finely grated
  • 1 teaspoon jalapeño, finely chopped
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon hot sauce
  • 2 lbs sea scallops
  • 2 1/2 tablespoons olive oil


In a bowl, combine the cucumber, pineapple, cilantro, red onion, lime juice, lime zest, jalapeno, salt and hot sauce. Taste and adjust the seasoning, if necessary.


Rinse the scallops and pat them dry. Season them with salt and pepper, to taste.


Warm the oil in a large skillet over medium-high heat. Sear the scallops, without moving them in the pan until golden, about 2 to 3 minutes per side. Arrange on serving plates and serve with a generous topping of salsa.

Seared Scallops with Pineapple-Cucumber Salsa


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