Rainbow Eats! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad

Scallops dusted with cumin and quickly pan seared make a quick and healthy dinner -- especially atop Strawberry, Jicama and  Jalapeno Confetti Salad

My fresh and fit recipe for Strawberry, Jicama & Jalapeno Confetti Salad is truly an edible rainbow. Strawberries, papaya, pineapple, jalapenos, cilantro and jicama mingle together with a limey dressing – it’s so utterly utopian, the chances of seeing a unicorn run by increase with every spoonful.

Strawberry, Jicama and Jalapeno Confetti Salad  is so colorful and healthy!

Of course, you could eat this fruit salad alone, but it’s also amazing as a salsa on fish tacos – or with my dinner tonight, Cumin-dusted Seared Sea Scallops. Scallops are so easy to prepare, it’s almost ridiculous. Get your oiled skillet really hot, pat on some spices and then sear for just a couple minutes each side is turning crispy golden brown and the flesh is still just slightly translucent in the center. Pan to plate in less than five minutes!

Cumin-Dusted Seared Sea Scallops are so quick and easy to make -- plus very healthy!

Sea Scallops from Sizzle FishI’m a big fan of the scallops from Sizzle Fish.  Plump, natural sea scallops from the North Atlantic (flash- frozen and packaged in individual serving packs of 4 scallops) are shipped right to my door! No shopping in a busy supermarket and five minutes of cooking – it’s the easiest way ever to get your muscle-making protein.

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Scallops dusted with cumin and quickly pan seared make a quick and healthy dinner -- especially atop Strawberry, Jicama and Jalapeno Confetti Salad
Cumin Dusted Scallops with Strawberry, Jicama and Jalapeno Confetti Salad
Print Recipe
It's an eating rainbow! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad recipe makes an insanely quick, colorful and healthy meal.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Scallops dusted with cumin and quickly pan seared make a quick and healthy dinner -- especially atop Strawberry, Jicama and Jalapeno Confetti Salad
Cumin Dusted Scallops with Strawberry, Jicama and Jalapeno Confetti Salad
Print Recipe
It's an eating rainbow! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad recipe makes an insanely quick, colorful and healthy meal.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
For Confetti Salad
For Scallops
Servings: servings
Instructions
  1. In medium bowl, add all diced fruit, red onion, and jalapeno.
  2. In a small bowl, whisk together lime juice, olive oil, vinegar, cumin and ancho chile pepper. Gently stir into salad.
For Scallops
  1. Add oil to skillet and heat to medium-high.
  2. Pat scallops dry and dust with cumin and ancho powder. Arrange in hot skillet so they are not touching each other.
  3. Cook for approximately 1 1/2 to 2 1/2 minutes per side (depending on thickness). Scallops should be crusty golden brown on top and bottom and still a tiny bit translucent in the center (because the will still cook a bit once removed from pan).
  4. Drizzle with sriracha and sprinkle with minced cilantro. Serve with confetti salad.
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20 thoughts on “Rainbow Eats! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad

    • The fruit salad is great on it’s own and also as a relish — I’m going to make it for fish tacos next week

    • Thanks, those scallops are so easy to work with and you can’t go wrong with #AllTheFruits

  1. Pingback: Surf & Turf Recipes for a Delicious Date Nightthefitfork.com

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