Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 14/02/2025. See terms.
Join now
Photo of Scallops with pineapple and chilli salsa by WW

Scallops with pineapple and chilli salsa

0
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
8
Difficulty
Moderate
Enjoy the fun and novelty of serving off the Chinese spoons and the exciting Asian flavours. Perfect for a refreshing summer night's dish.

Ingredients

Pineapple

250 g, cut into 5mm pieces

Cucumber

½ medium, cut into 5mm pieces

Green shallot(s)

½ individual, thinly sliced

Fresh red chilli

½ whole, finely chopped

Fresh coriander

1 tbs, chopped, plus extra to garnish

Lime juice

1 tsp

Fish sauce

¼ tsp

Olive oil

2 tsp

Scallop(s)

16 individual, without roe

Instructions

  1. Arrange 16 Chinese soup spoons on a serving platter. Combine pineapple, cucumber, shallot, chilli, chopped coriander, juice and fish sauce in a medium bowl. Season salsa with pepper.
  2. Heat half the oil in a large non-stick frying pan over high heat. Add half the scallops and cook for 30 seconds each side or until golden and just cooked through. Transfer to spoons. Repeat with remaining oil and scallops.
  3. Serve scallops topped with pineapple salsa and extra coriander.

Notes

TIP: You can make the salsa up to 4 hours ahead. Store, covered, in the fridge. Stir through coriander and shallots just before serving.

You might like

You might like