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Scallops with Sweet Cucumber and Pineapple Salsa
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Scallops with Sweet Cucumber and Pineapple Salsa

25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 teaspoon s 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
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Let's Make It
1
Cook the rice according to the package directions.
2
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.
3
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.
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