Sea Scallops with Pineapple Salsa


What You Will Need:

1 Small Pineapple, skin removed cut from the core

2 tsp Sesame Oil, divided

2 tsp Soy Sauce, divided

1/2 tsp Red Pepper flakes, divided

1 tsp Chinese five spice powder, divided

2 tsp Ginger, peeled then grated, divided

1/2 tsp Sea Salt

2 oz dried Oyster Mushrooms, rehydrate

1 C Snow Peas, steamed

6 Sea Scallops, washed then pat dry



In a glass bowl add the scallops, 1 tsp grated ginger, 1/2 tsp Chinese five spice powder, 1/4 tsp red pepper flakes, 1 tsp soy sauce, and 1 tsp sesame oil.

Cut up a 1/2 C chunk of pineapple, then with a cheese grater grate the pineapple into the bowl with scallops add 1/2 tsp of salt and cover for 30 minutes to marinate.

Chop 1 C pineapple into chunks and add to a separate bowl along with the rest of the ginger, five spice, red pepper flakes, soy sauce, and sesame oil. Mix well.

In a small pot, rehydrate the mushrooms. (Save the water for mushroom stock.) set aside.

In a steamer begin to steam the snow peas for 10 minutes. If you do not have a steamer you can boil them.

On the stove heat a pan on high heat and once its hot sear the scallops on both sides until you get a nice caramel color, about 2 minutes on each side.

After you cook the scallops, remove them from the pan and add the mushrooms, a bit of the mushroom water, and a pinch of salt. Cook for 1 minute 30 seconds.

On a plate place 3 Scallops, top with 1/2 C mushrooms, and 1/4 C pineapple salsa. On the side add 1/2 C snow peas.

*Makes 2 servings

202.6 cal, 6 G fat, 18.2 G carb, 3.6 G fiber, 18.7 G pro, 9.4 G sugar

*You can also make some jasmine rice to put under the scallops if you choose to do so.

*You will have left over salsa which can be used to top off any other fish or chicken you might have for dinner that week.


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