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| Pan-Fried Scallop with Peach and Pineapple Salsa |
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| Pan-Fried Scallop with Peach and Pineapple Salsa |
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Ingredients
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| Del Monte Pineapple Chunks 80g, Del Monte Sliced Peaches 4pcs, Del Monte Sliced Beets 4pcs, Scallop 4 pcs, Lemon Juice 1tsp, butter 1tbsp, Olive Oil 1tbsp, salt 1/2 tsp, Pepper 1/2tsp |
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Steps
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Rinse scallop and drain well, marinate with salt and pepper, reserve. |
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Add olive oil to pre-heated pan, fried scallop to medium, add butter and cook for brown. |
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Drain and finely chopped pineapple and peaches. Stir weth Lemon Juice. |
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Put Sliced Beets on plate, place scallop on top of beet and bedded scallop with pineapple and peaches salsa. Serve hot. |
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Nutrition
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| Beet root contains strong antioxidants and potassium is suitable for slimming. |
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