Seared Scallops with Blood Orange, Mint and Feta Salsa

By cheese1227 • March 2, 2010 • 0 Comments

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Author Notes: I had scallops in the fridge and their sweetness really does compliment the flavors, but this salsa could easily compliment any number of things like a shrimp kebab, a juicy lamb chop or a grilled chicken breast. This is a quick and easy fix to a boring protein. - cheese1227

Serves 2 as an entree, 4 as an appetizer

2 blood oranges, peeled, sectioned and cut into 1/4 inch pieces
2 Navel oranges, blood oranges, peeled, sectioned and cut into 1/4 inch pieces
1/2 to 1 teaspoon minced Serano chili
1/2 cup torn mint leaves
2 tablespoons olive oil
1/4 cup small diced onion
8 Sea scallops, dried and seasoned with salt and pepper
1 ounce butter
1/4 cup crumbled feta

Combine oranges, chili, mint, olive oil and onion.
Heat saute pan and melt butter. Sear scallops three minute each side. Remove pan from the heat.
Mix feta into the salsa. Divide the salsa on two plates. Arrange the scallops on the plate with the salsa.