Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa

Ingredients

Contains: shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 shallot, sliced crosswise
• 1 teaspoon olive oil
• 1 pinch salt
• 1/4 cup finely chopped pineapple
• 1 tablespoon freshly grated ginger
• 1 tablespoon lemon grass, finely chopped
• 1 teaspoon cilantro, finely chopped
• 1 teaspoon honey
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon sesame seeds
• 1/8 teaspoon red pepper flakes
• 4 teaspoons extra-virgin olive oil
• salt, to taste
• 1/2 pound French style green beans, trimmed
• 2 tablespoons safflower oil
• 4 large sea scallops

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the scallops dry and season them with the pinch of salt. Refrigerate them until ready to sear.

2. Toast the sesame seeds in a dry small skillet over medium heat for about 2 minutes, stirring, until golden. Set aside.

3. Bring a pan of boiling water to a boil, add the trimmed green beans, and cook for 3 minutes until crisp-tender. Drain and set aside.

4. Heat the 1 teaspoon olive oil in a skillet over medium heat. Cook the sliced shallot for about 3 minutes until soft and lightly browned. Remove from the heat.

5. In a bowl, combine the pineapple, ginger, lemon grass, cilantro, honey, apple cider vinegar, red pepper flakes, extra-virgin olive oil, cooked shallot, and salt to taste. Let the salsa rest for 10 minutes.

6. Heat the safflower oil in a heavy skillet over medium-high heat until shimmering. Sear the scallops for about 90 seconds per side until golden and opaque, cooking to 145°F (63°C).

7. Warm the green beans in a clean skillet over medium heat for 1 to 2 minutes, seasoning with salt to taste and a splash of water if needed.

8. Spoon the salsa over the scallops, sprinkle with the toasted sesame seeds, and serve with the green beans.