Tropical Pineapple Seared Scallops

Name: Tropical Pineapple Seared Scallops
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 lb large sea scallops; Salt and black pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1 cup fresh pineapple, diced; 1/4 red onion, finely chopped; 1 jalapeño, minced (optional for heat); Juice of 1 lime; 1/4 cup fresh cilantro, chopped

Highlighted under: International Flavor Recipes

I've always been captivated by the blend of sweet and savory flavors, and these Tropical Pineapple Seared Scallops have become a cherished dish in my kitchen. The juicy pineapples, caramelized to perfection, balance the richness of the scallops beautifully. Cooking them just right is essential—they should be tender yet slightly crispy on the outside. When paired with a hint of lime and a sprinkle of fresh herbs, every bite transports me to a tropical paradise. Each time I serve this dish, it impresses guests with its fresh, vibrant flavors.

Created by

Emily

Last updated on 2026-01-22T10:21:28.160Z

When I first experimented with combining scallops and pineapple, I was amazed at how they complemented each other. The sweet acidity of the pineapple enhances the natural sweetness of the scallops, making this dish a standout. It's essential to sear the scallops at the right temperature to achieve that perfect golden crust while ensuring they remain tender inside.

I've often found that adding a splash of lime juice just before serving elevates the flavors even more. This little twist brightens the dish and makes it feel lighter. Pairing it with a fresh herb garnish not only looks appealing but also adds an aromatic touch that everyone will love.

        Reasons to Love This Recipe
        The combination of sweet pineapple and rich scallops creates a perfect balance
Quick and easy to prepare, making it ideal for weeknight dinners or special occasions
Visually stunning, this dish is sure to impress friends and family

      

Key Techniques for Perfectly Seared Scallops

Searing scallops is a matter of timing and temperature. For the best results, ensure that your skillet is preheated over medium-high heat before adding the scallops. They should sizzle upon contact. If they don’t, your pan may not be hot enough, which can lead to steaming instead of searing. You want to achieve a beautiful golden crust on the outside while keeping the inside tender. This typically takes 2-3 minutes per side, but keep an eye on them to avoid overcooking.

Another crucial tip is to avoid overcrowding the pan. If the scallops are too close together, they’ll steam rather than sear, leading to a less desirable texture. Depending on the size of your skillet, you may need to cook them in batches. Don’t rush this step; allowing enough space for air flow around the scallops is vital to developing the rich flavors and that coveted golden-brown crust.

Understanding the Role of Pineapple Salsa

The pineapple salsa not only adds a fresh and vibrant contrast to the scallops, but it also brings essential acidity and sweetness to the dish. The sweetness from the caramelized pineapple complements the rich, buttery notes of the scallops while the lime juice provides a bright zing that cuts through the richness. If fresh pineapple is not available, you can substitute it with canned pineapple in juice, but make sure to drain it well to avoid excess liquid in your salsa.

This salsa can be made ahead of time, allowing the flavors to meld beautifully in the refrigerator. If you do this, prepare the salsa a few hours before serving; it will enhance the overall freshness and flavor. Just remember to add the cilantro right before serving to keep its color and aroma vibrant. You can also mix it up by incorporating diced avocados for a creamier texture or adding some mango for even more tropical flair.

Ingredients

For the Scallops

1 lb large sea scallops
Salt and black pepper to taste
1 tablespoon olive oil
1 tablespoon butter

For the Pineapple Salsa

1 cup fresh pineapple, diced
1/4 red onion, finely chopped
1 jalapeño, minced (optional for heat)
Juice of 1 lime
1/4 cup fresh cilantro, chopped

Preparation

Instructions

Cooking Instructions

Make the Pineapple Salsa

In a bowl, combine the diced pineapple, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper to taste. Set aside to let the flavors meld.

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper. Heat the olive oil and butter in a skillet over medium-high heat.

Sear the Scallops

Once the skillet is hot, add the scallops and sear for about 2-3 minutes on each side, or until they develop a nice golden crust. Avoid overcrowding the pan.

Serve

Remove the scallops from the skillet and place them on plates. Top with the fresh pineapple salsa and serve immediately.

Enjoy!

Pro Tips

To get a perfect sear on the scallops, ensure they are dry and not crowded in the pan. You want each scallop to have direct contact with the heat for that golden crust.

Serving Suggestions

When plating your Tropical Pineapple Seared Scallops, the presentation is key. Serve the scallops atop a bed of lightly seasoned quinoa or jasmine rice to complement the dish. The grains will soak up any remaining juices from the scallops and salsa, creating a delightful flavor combination. For an added crunch, consider garnishing with toasted coconut flakes or crushed nuts to enhance the tropical feel.

This dish pairs beautifully with a crisp white wine, like a Sauvignon Blanc or a light Pinot Grigio, to further enhance the tropical notes. Alternatively, a coconut-infused drink could elevate the island theme. Whatever you choose, ensure your drink complements the sweet-savory balance of the dish.

Make-Ahead and Storage Tips

If you want to enjoy these seared scallops later, you can prepare the pineapple salsa up to one day in advance. Store it in an airtight container in the refrigerator. However, be mindful that the scallops should be cooked fresh right before serving; they do not reheat well, as they can become rubbery. If you do have leftovers, keep cooked scallops in the fridge for no longer than 24 hours and freeze them if necessary.

To freeze scallops, it’s best to do so before cooking. Wrap each scallop individually in plastic wrap and then place them in a freezer-safe bag, ensuring there’s as much air removed as possible. They can be stored this way for up to three months. When you’re ready to cook them, simply thaw them in the refrigerator overnight and follow the cooking instructions as usual.

Questions About Recipes

→ Can I substitute the scallops with another seafood?

Yes, shrimp or even fish fillets can be a great alternative, but cooking times may vary.

→ How can I make this dish spicier?

Add more jalapeño to the salsa or a dash of hot sauce to the finished dish for an extra kick.

→ What can I serve with this dish?

This recipe pairs beautifully with jasmine rice or a light salad for a complete meal.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently to avoid overcooking the scallops.