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Overhead view of seared scallops with salsa over rice on a black plate with a fork.

Seared Scallops with Pineapple Avocado Salsa

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  • Total Time: 17 mins
  • Yield: 2 servings


For the salsa:

  • 2 cups cubed pineapple (fresh or canned)
  • 1/2 cup chopped red onion
  • 1 avocado, peeled, pitted and cubed
  • 1/3 cup roughly chopped fresh cilantro
  • 2 tablespoons lime juice

For the seared scallops:

  • 10 to 12 sea scallops (about 1 pound)
  • 2 tablespoons olive oil
  • 1 tablespoon butter, cubed
  • Salt and black pepper, to taste
  • 1/2 tablespoon lemon juice
  • Cooked rice or salad greens (optional)


  1. Prepare the pineapple avocado salsa by placing all salsa ingredients in a medium bowl and gently tossing to combine. Cover and refrigerate while preparing the scallops.
  2. Rinse scallops and pat dry with a paper towel. Season both sides of scallops with salt and pepper.
  3. Heat olive oil in a skillet over medium high heat. Add scallops. While scallops are cooking on first side, add butter and lemon juice. Cook on each side for approximately 2 1/2 minutes, or until browned and crisp.
  4. Remove from skillet and serve over pineapple avocado salsa.
  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Category: Seafood
  • Method: Fry
  • Cuisine: American