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Scallops with Pineapple Salsa and Plum Wasabi Drizzle

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Scallops with Pineapple Salsa and Plum Wasabi Drizzle make an impressive appetizer. No one needs to know how quick and easy it is to make.

Scallops with Pineapple Salsa and Plum Wasabi Drizzle | Scallops with Pineapple Salsa and Plum Wasabi Drizzle make an impressive appetizer. No one needs to know how quick and easy it is to make.Do you love seafood? I do with a couple exceptions. I don’t care for oysters, and have never been a huge scallop lover. So, when I was brainstorming for new recipes, I was completely shocked when this recipe for Scallops with Pineapple Salsa and Plum Wasabi Drizzle started formulating in my little pea sized brain.

Scallops with Pineapple Salsa and Plum Wasabi Drizzle | Scallops with Pineapple Salsa and Plum Wasabi Drizzle make an impressive appetizer. No one needs to know how quick and easy it is to make | HostessAtHeart.comI love having friends over and always plan on an appetizer or two to kick off the evening. Sometimes they are simple and sometimes I like getting a little fancier. This recipe would come under the fake-out fancy category. They are so fast and simple to make, but I think they look fancy.

Scallops with Pineapple Salsa and Plum Wasabi Drizzle | Scallops with Pineapple Salsa and Plum Wasabi Drizzle make an impressive appetizer. No one needs to know how quick and easy it is to make.Another thing I like about the ingredients in this recipe is that they are available year round, even in the frozen tundra of Nebraska. I served this recipe in endive lettuce leaves by shaving just a bit off of the bottom of the leaf so that they would stand up. The endive also makes a great vessel to hold the yummy salsa and delicious plum wasabi sauce. I drizzled this sauce on. John poured this sauce on. Man is it good. It starts off sweet and then you get the “OH MAN” from the wasabi. I’m a wimp with the hot stuff so went middle of the road. You can adjust it to your tolerance. I also wanted the flavors balanced and not all about the wasabi.Scallops with Pineapple Salsa and Plum Wasabi Drizzle | Scallops with Pineapple Salsa and Plum Wasabi Drizzle make an impressive appetizer. No one needs to know how quick and easy it is to make.
This appetizer is delicious hot or cold, so they can be made in advance and assembled before guests arrive or when you want a nice light lunch. They are delicious with a glass of white wine too!

Row of Scallops on endive leaves
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5 from 1 vote

Scallops with Pineapple Salsa and Plum Wasabi Drizzle

Scallops with Pineapple Salsa and Plum Wasabi Drizzle make an impressive appetizer. No one needs to know how quick and simple it is to make.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 6
Author Hostess At Heart

Ingredients

  • 6 fresh scallops rinsed and dried
  • 2 endive washed and leaves separated
  • 2 tbsp canola oil or vegetable oil

Pineapple Salsa

  • 1 cup pineapple diced
  • 1 tbsp shallot finely diced
  • 1 tsp ginger fresh grated
  • 1/2 tbsp cilantro chopped
  • 1/8 tsp salt

Plum Wasabi Sauce

  • 1/4 cup Plum Sauce found with the Asian ingredients
  • 1/4 tsp prepared Wasabi prepared
  • 1/4 tsp soy sauce

Instructions

  • Combine the salsa ingredients together and the plum wasabi sauce ingredients together. Set aside.
  • Wash and dry scallops. Salt and pepper both sides. In a skillet, heat oil over a medium-high heat, until an added drop of water sizzles. Add scallops, and cook on the first side for 2 minutes. Don't attempt to move them until it is time to turn them. Cook on the other side for an additional 3 minutes. Remove from the skillet.
  • Fill each leaf with pineapple salsa. Top with a scallop and drizzle with plum wasabi sauce.
  • Can be served hot or cold.

Nutrition

Calories: 108kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Cholesterol: 3mg | Sodium: 222mg | Potassium: 546mg | Fiber: 4g | Sugar: 1g | Vitamin A: 65% | Vitamin C: 12.9% | Calcium: 7.8% | Iron: 8.2%
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

IHere are a few more seafood appetizers that we love!

Easy Crab and Havarti Stuffed Portabella

Crab and Havarti Stuffed Portabella

Sensational Baked Blackened Shrimp

Baked Blackened Shrimp on a platter

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Scallops with Pineapple Salsa and Plum Wasabi Drizzle make an impressive appetizer. No one needs to know how quick and easy it is to make | HostessAtHeart.com

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Comments

  1. Aida says

    February 17, 2016 at 7:19 am

    Scallops are such a hit or miss, and you’ve definitely hit the ball out of the park with this one! They almost remind me of ants on the log visually. I bet wasabi adds a little bit of needed spiciness. Great job!

    Reply

    • Julie Menghini says

      February 17, 2016 at 8:55 am

      Thank you so much Aida! I totally agree with you on the hit or miss. I can’t say I was ever a fan, but I sure enjoyed these and will make them again. I appreciate you stopping by and leaving such kind comments.

      Reply

  7. Katie says

    January 22, 2016 at 10:52 pm

    Yum scallops are one of my favorite seafoods – how delicious this sounds! Thanks for sharing this recipe, pinning for later, found you at Tornadough Alli!

    Reply

  11. Loretta says

    January 20, 2016 at 6:50 am

    Wow Julie, very exotic looking appetizer we have here! I adore scallops, and love your presentation of them in the wee endive boats. So delicate and showy. Now, I love wasabi, and I can only imagine what it tasted like with the plum sauce and soy mixed in. Lovely! I could easily down that entire plate up with a glass of pinot grigio. :). Very nice indeed!

    Reply

    • Julie Menghini says

      January 20, 2016 at 8:12 am

      Thank you Loretta! John actually ate most of this plate for lunch! I managed to snag a couple to make sure they were blog worthy. I’ll be making these again and they would definitely be better with a glass of pinot grigio!

      Reply

  15. petra08 says

    January 19, 2016 at 6:41 pm

    Oh my goodness! I almost reached out to the screen to grab one! Not sure how I missed this. I adore the flavour combination, I have to say adore because it sounds so impossibly delicious I wish I had one right now!
    Scallops will be on my shopping list this weekend, this is a “have to do it asap” recipe! It makes me happy just reading the list of ingredients ! 🙂

    Reply

    • Julie Menghini says

      January 19, 2016 at 6:55 pm

      Petra I will take your saying that one of the highest compliments. You are so talented when it comes to seafood. I hope you’ll let me know what you think if you try them. Thank you for stopping, and I hope you have a wonderful evening!

      Reply

  19. Freda @ Aromatic essence says

    January 19, 2016 at 3:38 pm

    Wow! This looks very appetizing, Julie! Love the burst of flavors here:) I have had a very bad experience with wasabi, I had it last year, at my husband’s office lunch party at a restaurant . I had a big blob of wasabi stuff and I didn’t know what was happening, I thought I would pass out! I look back and find it really hilarious. I have been scared to even look at wasabi since then. It’s a kind of spice that I have never had before! !/4 teaspoon of wasabi , as you have mentioned, would be just right I guess 🙂

    Reply

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