Scallops with sweet and spicy salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/3 cup papaya, about 1 small, peeled, seeded and chopped 1/2 medium sweet red pepper(s), seeded and chopped 1 medium onion(s), red, chopped 2 Tbsp fresh lime juice(about two wedges) 1 Tbsp cilantro, fresh, chopped 1/8 medium jalapeño pepper (1 tsp) minced ( use food chopper or gloves...can irritate your hands) 1/2 tsp table salt 2 Tbsp whole wheat flour 1/8 tsp black pepper, or to taste 1 pound scallops 1 tsp olive oil
To make the salsa, combine papaya, bell pepper, onion, lime juice, cilantro, jalapeno and 1/4 teaspoon of the salt in a bowl.
Combine flour, ground pepper and the remaining 1/4 teaspoon salt in a large zip-close bag; add the scallops, seal the bag and shake to coat the scallops.
Heat a large nonstick skillet. Swirl in the oil. Shake the excess flour off the scallops and place them in the skillet. Cook, turning, until the scallops are golden brown on the outside, and just opaque in the center, about 1 minute per side. Divide into 4 equal servings. Serve the scallops over the salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user GIGGLYMAMA.
Combine flour, ground pepper and the remaining 1/4 teaspoon salt in a large zip-close bag; add the scallops, seal the bag and shake to coat the scallops.
Heat a large nonstick skillet. Swirl in the oil. Shake the excess flour off the scallops and place them in the skillet. Cook, turning, until the scallops are golden brown on the outside, and just opaque in the center, about 1 minute per side. Divide into 4 equal servings. Serve the scallops over the salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user GIGGLYMAMA.
Nutritional Info Amount Per Serving
- Calories: 155.4
- Total Fat: 2.2 g
- Cholesterol: 37.5 mg
- Sodium: 476.0 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.1 g
- Protein: 20.3 g
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