Pan-fried scallops with a hot tomato, pineapple and spring onion salsa

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the scallops, season the scallops with salt and freshly ground black pepper and drizzle over the olive oil. Heat a frying pan until smoking and sear the scallops for 30 seconds to one minute on both sides, or until just cooked through and golden-brown all over. Remove from the pan and keep warm.
For the salsa, place all of the salsa ingredients to the pan used to cook the scallops and heat for 1-2 minutes to warm through.
Arrange a handful of rocket on a serving plate and place the scallops on top. Spoon the salsa over and serve.

pinch chilli flakes

Â½ baby pineapple, peeled, chopped

handful rocket leaves

2 spring onions, chopped

1 vine tomato, chopped

salt and freshly ground black pepper

1 tbsp olive oil

4 scallops

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