Name: Seared Scallops with Beet Relish Recipe - Guest Post
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb fresh or frozen sea scallops, patted dry with paper towels; 3 medium red beets, peeled and cut chopped; 1/2 of a Granny Smith apple, peeled and chopped; 2 jalapenos, stemmed, seeded, and minced; 1/4 cup chopped fresh cilantro; 2 Tablespoons finely chopped red onion; 4 Tablespoons olive oil; 2 Tablespoons fresh lime juice; Ground white pepper

Ingredients

1 lb fresh or frozen sea scallops, patted dry with paper towels
3 medium red beets, peeled and cut chopped
1/2 of a Granny Smith apple, peeled and chopped
2 jalapenos, stemmed, seeded, and minced
1/4 cup chopped fresh cilantro
2 Tablespoons finely chopped red onion
4 Tablespoons olive oil
2 Tablespoons fresh lime juice
Ground white pepper

Instructions

Thaw scallops, if frozen.
For beet relish, in a medium bowl combine beets, apple, jalapenos, cilantro, onion, 2 tablespoons of the olive oil, and lime juice. Mix well. Set aside while preparing scallops.
Rinse scallops; pat dry with paper towels. In a large skillet heat the remaining 2 tablespoons olive oil over medium high heat. Add scallops; saute for 4 to 6 minutes or until golden brown on the exterior and barely opaque. Sprinkle scallops lightly with white pepper.
To serve, divide beet relish evenly among serving plates; top with scallops. Serve immediately.

Notes

For a beautiful golden crust, be sure the surface of the scallops is really dry – and that the pan is nice and hot – before adding them to the pan. Also, let the scallops sear without disturbing them for 2 to 3 minutes, carefully checking before turning.