Tropical Pineapple Seared Scallops

Name: Tropical Pineapple Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 pound large sea scallops; Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1 cup fresh pineapple, diced; 1/4 red onion, finely chopped; 1 small jalapeño, minced; Juice of 1 lime; 2 tablespoons fresh cilantro, chopped

Highlighted under: World Cuisine Recipes

I absolutely love making Tropical Pineapple Seared Scallops for a quick and elegant meal. The juicy sweetness of pineapples and the briny richness of the scallops come together beautifully in this dish. With just a handful of ingredients and a few simple steps, I can create a restaurant-quality dish right in my own kitchen. Plus, the vibrant flavors make it perfect for summer gatherings or a cozy dinner at home. Truly, you won't believe how easy it is to impress your guests with this recipe!

Created by

Emma Johnson

Last updated on 2026-01-22T14:38:29.459Z

When I first experimented with seared scallops, I wanted to elevate the dish with a tropical twist. Pineapple was my first choice, and I was pleasantly surprised by how the caramelized sweetness enhanced the scallops’ natural flavors. Each bite is a delightful contrast of savory and sweet, making it a truly memorable dish.

During my cooking adventures, I learned that ensuring the pan is hot enough is crucial for achieving that perfect golden sear. Additionally, letting the scallops rest for a minute after cooking allows the juices to redistribute, making them incredibly tender and delicious. Trust me, this dish will soon become a go-to in your kitchen!

Why You'll Love This Recipe
A delightful blend of sweet and savory that excites the palate
Quick to prepare, making it perfect for busy weeknights or special occasions
The visually stunning presentation is sure to impress family and friends

The Key to Perfectly Searing Scallops

Achieving a perfect sear on scallops hinges on ensuring they are thoroughly dry before hitting the pan. Excess moisture will prevent the scallops from caramelizing properly. After patting them dry, season generously with salt and pepper to enhance their natural flavor. When ready to cook, make sure your skillet is hot enough; a temperature of around 425°F is ideal. This will create a gorgeous golden crust that locks in the sweetness without overcooking the delicate meat inside.

Avoid overcrowding the skillet when adding scallops, as this can lower the pan's temperature and result in steaming rather than searing. Cook them in batches if necessary. Look for a golden crust on the edges, indicating a good sear, and aim for a cooking time of roughly 2-3 minutes per side. The scallops are done when they turn opaque and have a slight bounce to them—remember, they will continue to cook slightly after being removed from the heat.

Crafting the Pineapple Salsa

This pineapple salsa is more than just a topping; it adds a refreshing contrast to the rich flavors of the seared scallops. Using ripe, sweet pineapple is essential for the best results. If fresh isn't available, you can substitute with well-drained canned pineapple, but be sure to adjust the lime juice to enhance the acidity. The addition of jalapeño provides a mild heat; removing the seeds can lessen the spice for those who prefer a milder flavor.

Give the salsa a good mix and allow it to rest for at least 10-15 minutes before serving. This resting period is vital as it allows the ingredients to mingle and develop their flavors. The brightness of the lime juice coupled with the herbal notes of cilantro invigorates the dish, creating a beautiful balance that complements the scallops perfectly.

Presentation and Serving Suggestions

Serving is where you can truly impress. When plating the scallops, consider a simple, elegant arrangement—3-4 scallops per plate topped with a generous spoonful of salsa creates an inviting look. To elevate the presentation, think about garnishing with additional cilantro or lime wedges. Drizzling some balsamic glaze around the plate can introduce a hint of acidity and visual flair that will delight your guests.

For a complete meal, serve the scallops over a bed of coconut rice or alongside sautéed vegetables like asparagus or snap peas. Both pair beautifully, offering additional textures and flavors that complement the tropical essence of the dish. If you have leftovers, you can simply reheat the scallops gently in a skillet over low heat, and the salsa can be kept in the fridge for a few days, making it a versatile dish for meal prep.

Ingredients

For the Scallops

1 pound large sea scallops
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter

For the Pineapple Salsa

1 cup fresh pineapple, diced
1/4 red onion, finely chopped
1 small jalapeño, minced
Juice of 1 lime
2 tablespoons fresh cilantro, chopped

Instructions

Prepare the Pineapple Salsa

In a medium bowl, combine the diced pineapple, red onion, jalapeño, lime juice, and cilantro. Mix well and set aside to allow the flavors to meld.

Sear the Scallops

Pat the scallops dry with paper towels, then season with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat until shimmering. Add the scallops to the pan, making sure not to crowd them. Sear for about 2-3 minutes on each side or until they are golden brown and opaque in the center.

Serve

Remove the scallops from the skillet and plate them warm. Spoon the fresh pineapple salsa over the top and enjoy immediately.

Pro Tips

For best results, use fresh scallops that are dry (not soaked in brine). Make sure your pan is hot enough before adding the scallops to avoid steaming them.

Tips for Ingredient Substitutions

If you're in a pinch and can't find large sea scallops, diver scallops or even shrimp can be excellent alternatives. Both options provide a similar sweet flavor and can be cooked in the same manner. For a vegetarian version, consider using grilled or pan-seared tofu cubes, which soak up the salsa's flavors well and present nicely on a plate.

Don't hesitate to customize the salsa based on what you have on hand. For instance, mango or peach can be swapped for pineapple, offering a similar sweetness with a unique twist. Additionally, herbs like mint can replace cilantro for a different flavor profile, or you could adjust the heat level by incorporating red pepper flakes for those who enjoy a kick.

Make-Ahead and Storage

While scallops are best cooked fresh for optimal texture, you can prepare the pineapple salsa ahead of time. It can be made up to a day in advance and stored in an airtight container in the refrigerator. The flavors will continue to develop, making it even more delicious by the time you're ready to serve.

If you have left-over cooked scallops, store them in a sealed container in the fridge for up to 2 days. When reheating, do so on low heat to prevent them from becoming tough. A quick sauté in a drop of olive oil should revive their flavors and textures beautifully.

Troubleshooting Common Issues

One common issue with scallops is the tendency to overcook them, resulting in a rubbery texture. To combat this, always keep an eye on your cooking times and remember that scallops cook quickly. If they start to feel firm and lose their translucent quality, it’s time to remove them from the heat.

If the pineapple salsa tastes a bit flat, add a pinch of salt or a little more lime juice to brighten it up. Likewise, adjusting the spice level of the salsa can easily be achieved by adding more jalapeño or even a dash of hot sauce, allowing you to cater to your taste preferences or those of your guests.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry to achieve a good sear.

→ What can I serve with this dish?

Rice or quinoa pairs well with Tropical Pineapple Seared Scallops, providing a nice base to soak up the salsa.

→ Is this recipe suitable for meal prep?

While the scallops taste best fresh, you can prepare the pineapple salsa in advance and store it in the fridge.

→ Can I substitute other fruits for the salsa?

Absolutely! Mango or avocado would also work well in this recipe, adding different flavors and textures.