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Citrus Glazed Scallops with Avocado Tomato Salsa


Once again, I have been somewhat MIA -- my apologies. I got nothing -- I guess life has just been busy! I can't believe it's June already.

I made these scallops about two weeks ago and they were absolutely delicious. I wanted to make sure I got them on the blog!

I found the combo with the salsa a bit odd, but I think that's just because I'm used to eating scallops with risotto or vegetables...or something hot at least. The salsa was tasty, but I just might go with something else next time for a better combination. Scallops though -- can't go wrong...yum. Enjoy! Ingredients:


1 1/2 pounds large sea scallops, cut in half horizontally (I didn't cut mine)

1/4 teaspoon salt

1/4 teaspoon black pepper


1/4 cup fresh lime juice

1/4 cup fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon grated peeled fresh ginger

2 tablespoons honey

1 teaspoon olive oil

1/4 teaspoon ground red pepper

1 garlic clove, crushed

1/2 cup chopped green onions

1/4 cup finely chopped fresh cilantro


1/2 cup chopped seeded plum tomato

1/2 cup diced peeled avocado

1/4 cup finely chopped red onion

1 tablespoon finely chopped fresh cilantro

1 tablespoon chopped jalapeño pepper

1 tablespoon fresh lime juice

1/2 teaspoon olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

1 garlic clove, crushed

8 Bibb lettuce leaves (optional -- I didn't use this)


To prepare scallops, heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl with the scallops; toss well. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm.

To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the scallops; add green onions and 1/4 cup cilantro. Toss well.

To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well. Serve on Bibb lettuce leaves, if desired.

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