- ¼ cup red onion, very thinly sliced
- 2 tablespoons sicilian lemon white balsamic vinegar
(or good quality unflavoured white balsamic vinegar)
- ½ teaspoon granulated sugar
- ½ avocado, diced
- ½ pink grapefruit, diced (remove peel & white pith)
- ¾ cup fresh sweet pineapple, diced
- 1 tablespoon minced jalapeno peppers (seeds removed if you don’t want it very spicy)
- 8 large sea scallops, (10/20 count)
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons fused lemon olive oil (or good quality unflavoured olive oil)
- Place red onions in a shallow bowl, add sugar and sicilian lemon white balsamic vinegar. Stir to coat. Let sit for 20 (twenty) minutes or so, until the onions are softened and lose their “raw” taste.
- In a medium sized bowl, combine the diced avocado, grapefruit, pineapple and jalapeno peppers. Set aside.
- Pat scallops very dry with paper towels. Season with salt and pepper. Place flour in a zip lock bag, add scallops and toss to coat.
- Heat a large sauté pan over high heat and add fused lemon olive oil. Once the pan is very hot, add scallops to pan, being careful not to crowd them.
- Cook scallops for about 2 (two) minutes on each side (until each side of the scallop is seared golden brown). Set aside on a plate, tent with foil to keep warm.
- Add red onions & the liquid to the avocado mixture, stir to combine.
- Place scallops on a plate and top with salsa. Serve over a bed of jasmine rice, if desired.
This salsa is also delicious served over cooked chicken breasts, sautéed shrimp or salmon (use the fused lemon olive oil to sauté).