Scallops with Pineapple Salsa Appetizer Recipe
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Scallops Appetizer with Pineapple Salsa and Plum Wasabi Drizzle make a delicious Asian-inspired scallop appetizer recipe. It looks fancy but it’s quick and easy to make.
This post was currently released in 2016 so it was time for an update. I’ve clarified the instructions and added some tips for a better reading experience. No changes were made to the recipe.
Soft and tender seared scallops combined with the crunch of sweet fresh pineapple salsa make a delicious combination but adding a drizzle of plum wasabi sauce adds a touch of Asian spice that takes this scallop appetizer recipe over the top.
Table of contents
What I love about scallop appetizers
- Cold or hot. This recipe is delicious as a cold scallop appetizer or served warm.
- Make ahead. Make the pineapple salsa and the plum wasabi sauce earlier in the day and assemble them 5 minutes before your guests arrive.
- Versatile. I’ll give you some scallop appetizer ideas to make this recipe your own.
- Quick and Easy any time. This scallops appetizer can be made any time of year.
Scallops appetizer recipe ingredients
Scallops
I used fresh Sea Scallops which are larger than bay scallops. They are sweet and have a tender texture. This guide provides some great information on scallops if you want to read more about them.
These scallops are seared in a light coating of oil. I recommend a neutral-flavored oil such as canola or vegetable oil.
Pineapple salsa
- Pineapple. I used fresh pineapple and diced it in small pieces so that it would stay on my endive lettuce leaves.
- Shallot. Shallot tends to be less harsh than onion and slices in finer pieces.
- Ginger. Fresh ginger.
- Cilantro. In addition to adding beautiful color to this dish, the flavor goes well with this pineapple salsa recipe.
- Salt. Just a sprinkle brings out the sweetness in the pineapple.
Plum wasabi sauce
- Plum sauce. Found in the Asian section of your grocery store.
- Wasabi. Prepared wasabi. I buy it in a tube and refrigerate it. It keeps for a long time.
- Soy sauce. Adds a salty element to the sweetness of the plum sauce.
How to make this scallops appetizer recipe
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Since the scallops cook quickly, we make the other parts of this scallops appetizer first.
- Dice up the pineapple in small pieces. Slice the shallot thinly and combine it with the salsa. Stir in the freshly grated ginger and sprinkle with salt. Set aside.
- Combine the wasabi sauce ingredients stirring until smooth.
- Cook the scallops.
- Apply a small amount of oil to a skillet. When hot add scallops. Let cook for two minutes without moving. Flip and cook for three more minutes. Remove from the pan.
- Assemble the scallop appetizer by trimming the bottom of an endive leave so it sits flat. Spoon in some pineapple salsa. Top with a cooked scallop. Drizzle with plum wasabi sauce.
- Garnish with additional cilantro if desired.
Scallop Pineapple Salsa appetizer serving and substitution suggestions
I served my served scallops with pineapple salsa over endive leaves. It made a fancy presentation and also made this a finger appetizer. You could also use the small leaves of butter lettuce.
Other serving ideas include plating on Asian spoons or small dishes so guests can help themselves.
You can also find scallop shells for a beautiful presentation.
I like a drizzle of plum wasabi sauce. John likes his much spicier so I serve some extra sauce in a small dish with a small spoon so guests can use more if they desire.
If for some reason you choose not to use pineapple, pears would be amazing in this recipe.
This recipe would work very well with shrimp. I would bake the shrimp just like we do in this recipe.
Common scallops appetizer faqs
What is the best kind of scallop to use?
I used fresh sea scallops for this scallop appetizer recipe. Bay scallops are much smaller but could be combined with the pineapple salsa for more of a seafood salsa appetizer.
Should you rinse scallops before cooking?
Yes, rinse the scallops and then pat them dry before cooking. Don’t soak them. They’ll absorb the water and the moisture will keep them from browning.
How long should scallops be cooked?
The scallops that I used took 5 minutes. Heat a pan glazed with oil and when hot add the scallops. Don’t move them for 2 minutes. Turn them and sear the other side for 3 minutes.
You can tell if scallops are done when they have an opaque appearance in the center and golden brown on the edges.
Can this scallops appetizer recipe be made ahead of time?
This appetizer is delicious hot or cold, so it can be made in advance and assembled before guests arrive or when you want a nice light lunch. It’s delicious with a glass of white wine too!
Tips for the perfect scallops appetizer with pineapple salsa
If you use the endive lettuce, shave the bottom flat so that they lay flat and don’t tip over spilling those ingredients.
I used fresh pineapple but you can use canned pineapple. Drain it well before making your salsa.
Cook only a few scallops at a time and don’t leave them. They sear very quickly and can overcook quickly.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Scallops with Pineapple Salsa Recipe with Plum Wasabi Drizzle
Equipment
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 Wasabi prepared
- 1/4 tsp soy sauce
Instructions
- Combine the salsa ingredients together and the plum wasabi sauce ingredients together. Set aside.
- Wash and pat dry scallops. Salt and pepper on both sides. In a skillet, heat oil over 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. Turn the scallops and 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
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
If you enjoyed this scallop hors d’oeuvres recipe take a look at these!
Do you love seafood? I do with a couple of 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.
I 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 scallop appetizer category even though they’re so fast and simple to make.
I felt so fancy serving this appetizer and loved that it was so easy to prepare!
We made this for our anniversary, oh my goodness, the flavors were incredible and your steps so easy to follow! Thank you!
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!
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.
This looks so good! Im starting to feel hungry again 😮 Or is it just heavy cravings? :p Beautiful pictures too
I love love seafood! This recipe has me bowled over! I could have the whole platter! Congratulations on being featured! Happy FF!
Thank you! I was truly honored to be featured. It’s always so hard to pick featured recipes when hosting because we have so many amazing people in the FF group.
Love me some seafood, Julie! These scallops look amazing!
Thanks Debbie. They were delicious! I’d never cooked them before and was really happy with the results.
These look so gorgeous, Julie! Yum! 😀
Thanks Jhuls!
Wow these are simple amazing looking and sounding! I really wish I could just pick one up! Stunning photos too, well done!
Thank you so much! Once in a while something just works and this was one of those dishes for us. Enjoy the rest of your weekend!
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!
Thank you Katie! I’m very happy that you popped over. I need to run over there and check out all of the amazing entries this week.
So yummy, Julie! And I love the little endive boats you used to serve them!
Thank you Julianna!
I can’t quite imagine all those flavors, but they do look good.
Thank you Patti!
This looks incredible, Julie! I had to pop in and see what this was about–you had me at “scallop”! and “wasabi”! Seriously, restaurant-worthy recipe–love it!
Thank you Tracey! I was really happy with this one. Wish all of my experiments ended well….not. Have a great evening, and thanks again for stopping over!
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!
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!
I have never liked seafood but these would tempt me! So beautiful!
I’m kind of picky to Lynz. I have to have the right texture and smell otherwise I’m not going there. Thank you!
I would whimp out on extra wasabi but totally love this dish! Unique and fake-out fantastic
Thank you Johanne! Love Unique and fakeout fantastic! Even wimpy me can handle this little bit of wasabi. 🙂
My mouth is watering just looking at your photos! I love scallops and these appetizers are so pretty!
Thank you Jenny! This will be a rerun in my house!
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 ! 🙂
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!
Lovely flavor combo and definitely an appetizer to start a dinner party on a high! This sounds irresistible 🙂
Thank you Mary! It would be a great start indeed. Enjoy your evening, and I appreciate your kind comments!
OMG! Plum wasabi drizzle?! These look awesome!
Thank you Susan! This stuff really turned out delicious. Thanks you for stopping and commenting!
Your scallops look amazing! I love seafood – everything, and I love endives. I will definitely try this recipe.
Thank you Ana! I hope you will, and please let me know what you think. Enjoy your lovely day!
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 🙂
OMG Freda! The same thing happened to me with those dried red Chinese peppers. I ate one and thought I was going to have a hole in my throat! It was horrible. 1/4 teaspoon isn’t going to get you in trouble here, I promise. I’m a wimp and fashioned this for people like me. John likes hot and he can always take more out of the fridge.
Yes Julie! This amount of wasabi is perfect 🙂 I normally like spicy food, but wasabi has a totally different kind of heat.
It is a strong flavor guaranteed to clear your sinuses!
The absolute Seafood Lover in me; it is a definite winner!!!
Thank you Cheryl!
OMG Jule, I totally love this appetizer. It’s just perfect. Beautiful, elegant, delicious. Saved to make this soon.
Thank you Suzanne! We really enjoyed it, and I loved how quick and easy it was.
I would love this appetizer Julie but I would have to use shrimp or lobster – never cared for scallops! Endive is a great vessel for serving your recipe. Might have to make for Super Bowl!
Thank you Judi! I never liked scallops either Judi so was shocked how much I liked these. Crab or lobster would be amazing though. The sauce would be great on either.
Wow! This looks so amazing! I want a bite!! Wonderful!
Thank you Lina! It was fresh and delicious.