Here we season quick-cooking scallops with inspiration from Caribbean pepper pot recipes. To get a nice sear on the scallops without any sticking, be sure to thoroughly pat your scallops dry and preheat the skillet until it’s nice and hot.
The spicy scallops are cooled by the sweet, minty watermelon salsa. Ask for “dry” sea scallops at the fish counter. Other scallops have been treated with a sodium solution that prevents them from browning nicely and can make the texture of the meat less pleasant.
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon kosher salt, divided
1 1/4 pounds large sea scallops
2 tablespoons olive oil, divided
2 cups diced watermelon
2 tablespoons minced red onion
1/4 cup chopped mint, divided
2 tablespoons fresh lime juice, divided
2 cups cooked quinoa
2 tablespoons pine nuts
1/4 cup sliced scallions
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