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Serves
2 as an entree, 4 as an appetizer
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
Ingredients
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2
blood oranges, peeled, sectioned and cut into 1/4 inch pieces
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2
Navel oranges, blood oranges, peeled, sectioned and cut into 1/4 inch pieces
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1/2 to 1 teaspoons
minced Serano chili
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1/2 cup
torn mint leaves
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2 tablespoons
olive oil
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1/4 cup
small diced onion
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8
Sea scallops, dried and seasoned with salt and pepper
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1 ounce
butter
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1/4 cup
crumbled feta
Directions
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Combine oranges, chili, mint, olive oil and onion.
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Heat saute pan and melt butter. Sear scallops three minute each side. Remove pan from the heat.
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Mix feta into the salsa. Divide the salsa on two plates. Arrange the scallops on the plate with the salsa.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.
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