Pan Seared Scallops with Summer Fruit Salsa and Chile-Honey-Lime Vinaigrette

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February 6, 2017

Recipe by The Cafe Sucre Farine

Ingredients

FOR SCALLOPS

1 ½ pounds scallops

2 tablespoons extra virgin olive oil

½ teaspoon smoked paprika

½ teaspoon coriander

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ teaspoon sugar

FOR CHILE-LIME-VINAIGRETTE

1 teaspoon finely grated zest and 3 tablespoons juice from 1 to 2 limes

2-3 teaspoons sriracha sauce (depending on how hot you like it)

3 tablespoons honey

2 teaspoons fish sauce (available in the oriental section of most grocery stores)

1 teaspoon soy sauce

1 teaspoon ginger-garlic paste, or 1 clove garlic and 1 teaspoon finely chopped fresh ginger

2 tablespoons cilantro, finely chopped

⅓ cup vegetable oil

FOR FRUIT SALSA

2 cups seasonal fresh fruit, chopped into 1/2 inch dice, I used blueberries (whole), pineapple and mango but feel free to use whatever you prefer or what is freshest at the market

½ cup red onion, finely chopped

1 medium avacado, peeled, seeded and chopped in small dice

1 tablespoon cilantro, finely chopped

2 tablespoons Chile-Honey-Lime Vinaigrette

Directions

1For directions visit The Cafe Sucre Farine

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