Pan Seared Scallops with Ginger Pineapple on Jasmine Rice

pan seared scallops with ginger pineapple

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As we get older here on the farm we find that we don’t like heavy meals. I find that I am cooking less red meat and more vegetarian dinners. Honestly, I wish I could eat more seafood but it is a bit pricey for the budget. I do try and keep either shrimp or scallops in the freezer so I have them for dinners a few times a month. These pan seared scallops with ginger pineapple are a result of the last Costco trip when pineapples were very inexpensive and I picked up scallops to have on hand. If you read regularly you know I love to pair proteins with fruits like scallops and blackberries or shrimp and apples.

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pan seared scallops

Pan Seared Scallops with Ginger Pineapple

Serves 2

  • 8 to 10 sea scallops
  • 2 TBS all purpose flour
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2 TBS canola oil
  • 1 cup chopped pineapple
  • 1 tsp unsalted butter
  • 1 tsp brown sugar
  • 1/2 tsp ground ginger
  • 2 tsp parsley – dried or fresh
  • 1 1/2 cups cooked jasmine rice
  • Thaw and dry scallops
  • Mix flour, garlic powder and salt. Set aside.

cook pineapple

  • Melt butter in saute pan over medium heat. Add pineapple and stir. Lower heat to medium low and let cook until pineapple starts to soften. Sprinkle brown sugar and ginger over pineapple and stir.

cooked pineapple

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  • Let cook until pineapple is soft but not mushy, about 5 minutes. Remove from heat, cover to keep warm.
  • Dredge scallops on both sides and set aside.
  • Heat the canola oil over medium high heat. Let the scallops cook for 3 minutes then turn and cook for another three minutes. (Cook time is going to depend on the size of your scallops – I had HUGE scallops)

pan seared scallops with ginger pineapple

  • To serve: place half of rice on the place, top with 4 or 5 scallops and follow with half of the pineapple. Sprinkle with parsley

How Were the Pan Seared Scallops?

Very tasty. The scallops were just cooked and the sweet/tart pineapple with the hint of ginger was the perfect complement.  The fruit did not overpower the scallop and the two together were delicious.

I have to say I love scallops and fruit and if you do too try scallops and cherries!

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seared scallops and salad

I served this with  a simple salad with my Cheater Caesar Salad Dressing. (2 TBS mayo, 1/2 tsp garlic powder, 1 TBS rice vinegar.) The salad was a lovely side dish with the scallops.

What is so wonderful about this pan seared scallops dish is that it can be a weeknight dinner or a date night dinner.

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