Cumin Dusted Scallops with Strawberry, Jicama and Jalapeno Confetti Salad
Prep Time
10mins
Cook Time
5mins
Total Time
15mins
It's an eating rainbow! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad recipe makes an insanely quick, colorful and healthy meal.
Course:
Main Dish, Salad, Side Dish
Cuisine:
Southwestern
Servings: 2servings
Ingredients
For Confetti Salad
1 cupdiced strawberries
1 cupdiced jicama
1/2 cup diced pineapple
1/2cupdiced papaya
1/2 cupdiced red onion
1 to 2seeded and minced jalapenosdepending on preferred heat level
2tablespoonsfinely minced cilantro
2tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoonapple cider vinegar
1/2teaspoon ancho chili powder
For Scallops
1 tablespoonolive oil
8 - 10mediumsea scallops
1teaspoonground cumin
1/2 teaspoonancho chili powder
cilantro and sriranchafor garnish
Instructions
In medium bowl, add all diced fruit, red onion, and jalapeno.
In a small bowl, whisk together lime juice, olive oil, vinegar, cumin and ancho chile pepper. Gently stir into salad.
For Scallops
Add oil to skillet and heat to medium-high.
Pat scallops dry and dust with cumin and ancho powder. Arrange in hot skillet so they are not touching each other.
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).
Drizzle with sriracha and sprinkle with minced cilantro. Serve with confetti salad.