Pacific Day Boat Scallops — 1.5 lbs
Extra Virgin Olive Oil — 3 tbsp
Juice From 1 Lime — approx 1 tbsp
Juice From 1/2 Large Lemon — 4 approx 1 tbsp
Lime Zest — 1/2 tsp
Lemon Zest — 1/2 tsp
Soy Sauce — 1 tbsp
Finely Chopped Fresh Cilantro — 4 tbsp
Chopped Red Onion — 2 tbsp
Honey Mustard — 1 tsp
Sea Salt and Pepper to Taste
Fresh Pineapple — 1 cup
Wash scallops, pat dry and set aside.
In a large bowl combine 2 tablespoons olive oil with lime juice, lemon juice, lemon & lime zests, soy sauce and 2 tablespoons cilantro. Whisk and set aside 1 tablespoon of mixture.
Add remaining cilantro, onion and honey mustard to large bowl and whisk. Add salt and pepper to taste. Add scallops and allow to marinate for at least 10 minutes, but not more than 20 minutes.
Combine pineapple and (1 tablespoon) reserved mixture to create salsa.
In a large sauce or frying pan add 1 tablespoon olive oil and allow to heat at medium[1]high. Just before oil starts to sizzle, turn down to medium heat and sear/sauté scallops for approximately 3 minutes on each side. They will turn opaque, then slightly brown. Remove pan from heat.
Serve immediately with a dollop of salsa with each serving.
Pair this dish with a chilled bottle of our Sauvignon Blanc, or your favorite V. Sattui dry white wine!
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