Seared Scallops with Dragon Fruit Salsa
- 1 dragon fruit, finely diced
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
- 8 large scallops
- 1 tablespoon olive oil
- Salt and pepper
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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).
Recipe courtesy Brooke Peterson, 2010
Seared Scallops with a Portobello Mushroom and Truffle Emuslion, Shaved Truffles and Parmigiano-Reggiano Cheese
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Paula Deen