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Pan-Seared Scallops with Beetroot and Pineapple Salsa

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Pan-Seared Scallops with Beetroot and Pineapple Salsa

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Pan-Seared Scallops with Beetroot and Pineapple Salsa

Pan-Seared Scallops with Beetroot and Pineapple SalsaSalsa

Secret Ingredients:

  • 1/2 can 425g S&W Sliced Beets (finely chopped)
  • 1/2 can 567g S&W Sliced Pineapple (finely chopped)

Complemented By:

  • 2 shallots (chopped)
  • 1 tbs Red Wine Vinegar
  • 2 tbs Olive Oil
  • 3 Limes (one zested, two juiced)
  • 1 tbs Chives (chopped)
  • 12 pcs Scallops
  • Rocket to tasteĀ 

Method:

  • Mix and toss the S&W Sliced Beets, S&W Sliced Pineapples, shallots, scallops and chopped chive together in a round bowl
  • Add red wine vinegar, olive oil, lime zest and lime juice to the mixture and stir well
  • Sear the seasoned scallops in a hot pan, adding salt and pepper for flavour
  • Serve on a plate of your choice, topped with the obssesively good salsa prepared and the rocket

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