Put the dragon fruit in the fridge for a few hours and allow it to get very cold. This will allow you to dice it finely. Season the scallops with salt and pepper. Heat the olive oil in a skillet on medium high heat and pan sear the scallops until golden brown (about 2 to 3 minutes on each side).
In a separate bowl, combine the dragon fruit, lemon juice, and chopped chives. Top the scallops with the dragon fruit salsa and serve
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brooke Peterson, 2010