Seared Scallops with Fiery Fruit Salsa

Aletha


POINTS® Value: 3
Servings: 4
Preparation Time: 20 min
Cooking Time: 7 min
Level of Difficulty: Moderate
When buying scallops, ask to smell them; scallops should have the pleasant, briny scent of the ocean. Keep them refrigerated or on ice until cooking time. This recipe is courtesy of Great Cooking Every Day by Weight Watchers and The Culinary Institute of America.


Ingredients
1 1/3 cup papaya(s), about 1 small, peeled, seeded and chopped
1/2 medium sweet red pepper(s), seeded and chopped
1 medium onion(s), red, chopped
2 Tbsp fresh lime juice
1 Tbsp cilantro, fresh, chopped
1/8 medium jalapeno pepper(s), about 1 tsp, minced (wear gloves to prevent irritation)
1/2 tsp table salt
2 Tbsp all-purpose flour
1/8 tsp black pepper, or to taste
1 pound scallops, muscle tabs removed (use sea scallops)
1 tsp olive oil
Instructions
To make the salsa, combine papaya, bell pepper, onion, lime juice, cilantro, jalapeno and 1/4 teaspoon of the salt in a bowl.


Combine flour, ground pepper and the remaining 1/4 teaspoon salt in a large zip-close bag; add the scallops, seal the bag and shake to coat the scallops.


Heat a large nonstick skillet. Swirl in the oil. Shake the excess flour off the scallops and place them in the skillet. Cook, turning, until the scallops are golden brown on the outside, and just opaque in the center, about 1 minute per side. Serve the scallops over the salsa.