Serves: 4
Total Calories: 270

1 1/2 pounds sea scallops
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons Sauterne wine
salt and pepper to taste
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Fresh Pineapple Salsa:
2 cups chopped fresh, ripe pineapple
1/3 cup chopped sweet onion
1/3 cup chopped fresh cilantro
1 tablespoon seeded, chopped jalapeño pepper
1 tablespoon lemon juice
1 tablespoon tarragon vinegar
1/2 teaspoon salt

Discard tough, crescent-shaped membrane at side of each scallop. Rinse scallops with cold water; drain and pat dry. Heat olive oil in large sauté pan to very hot. Add scallops, garlic, Sauterne, salt and pepper to taste. Sauté until golden brown on each side, 3–4 minutes. Serve with Fresh Pineapple Salsa.

Fresh Pineapple Salsa:
Place all ingredients in food processor fitted with metal blade. Process until chopped, but not puréed. Salsa may be made several hours before serving.

Note: Pineapple should be very ripe, or it may make the salsa bitter.


Fun Fact: Since about 2000, the most common fresh pineapple fruit found in U.S. and European supermarkets is a low acid hybrid that was developed in Hawaii in the early 1970s.

Nutritional Facts:

Serves: 4
Total Calories: 270
Calories from Fat: 50

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