Active time
5 minutesTotal time
30 minutesYield
4 servingsNutrition
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Ingredients
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)
Instructions
- 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
- 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.
- 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
Nutrition
Calories: 120Total Fat: 4g
Saturated Fat: 0.5 g
Sodium: 120mg
Carbohydrate: 18g
Fiber: 1g
Total Sugar: 13g
Added Sugar: 7g
Protein: 4g
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