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Scallops with Sweet Cucumber and Pineapple Salsa

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Makes: 4 servings Total Time: 25 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1 cup long-grain white rice (such as jasmine)
  • 1 cup pineapple chunks, cut into pieces
  • 1 cucumber, peeled and diced
  • 1 Tablespoon grated ginger
  • 2 teaspoons lime juice
  • 2 Tablespoons EVOO (Extra Virgin Olive Oil), divided
  • 1/2 cup fresh cilantro, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 pounds large sea scallops
make it
Cook the rice according to the package directions.

Meanwhile, in a medium bowl, combine the pineapples, cucumbers, ginger, lime juice, 1 tablespoon of the oil, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.

Rinse the scallops and pat them dry with paper towels. Season with salt & pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.
Notes
From Real Simple, modified
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