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.
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!
I’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.
- 1 cup diced strawberries
- 1 cup diced jicama
- 1/2 cup diced pineapple
- 1/2 cup diced papaya
- 1/2 cup diced red onion
- 1 to 2 seeded and minced jalapenos depending on preferred heat level
- 2 tablespoons finely minced cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ancho chili powder
- 1 tablespoon olive oil
- 8 - 10 medium sea scallops
- 1 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder
- cilantro and srirancha for garnish
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In medium bowl, add all diced fruit, red onion, and jalapeno.
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In a small bowl, whisk together lime juice, olive oil, vinegar, cumin and ancho chile pepper. Gently stir into salad.
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Add oil to skillet and heat to medium-high.
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Pat scallops dry and dust with cumin and ancho powder. Arrange in hot skillet so they are not touching each other.
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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).
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Drizzle with sriracha and sprinkle with minced cilantro. Serve with confetti salad.
Scallops are definitely TOPS on my ADORATION LIST!! Hmmm and these look PHENOMENAL!
There is literally not a part of this recipe that isn’t one of my favorite ingredients. YUM
#ALLtheYUMMYfoods
This looks so wonderful! I love scallops and I am loving the colors in that salad!
thanks Kelly!
Stunning photos and I love the recipe layout!!! Can’t wait to try this!
Thanks Heather!
This looks fantastic! I’m always looking for new scallops recipes and this is being pinned. Thank you! 🙂
Thanks Neil! After making those, I realized I need to make scallops more!
This looks amazing!!! Yum.
Thanks Kierston!
This looks so good!!! Sweet, spicy, and scallops, I can’t wait to try it!
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
I think I just died from looking at deliciousness. Seriously, looks amazing!
Thanks, those scallops are so easy to work with and you can’t go wrong with #AllTheFruits
Ahhh! This looks so pretty! I love all the colors in it (yay for spring!)! :]
Thanks Farrah!
Your confetti salad looks awesome! Love the spice of jalapeños with fresh fruits.
Thanks Linda — I love spicy sweet too!
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