Ingredients
 
  • 1 lb fresh or frozen sea scallops, patted dry with paper towels
  • 3 medium red beets, peeled and cut chopped
  • ½ Granny Smith apple, peeled and chopped
  • 2 jalapeños, stemmed, seeded, and minced
  • ¼ c chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • 4 tbsp olive oil
  • 2 tbsp fresh lime juice
  • Ground white pepper
Instructions
 
  1. Thaw scallops, if frozen.
  2. For beet relish, in a medium bowl combine beets, apple, jalapeños, cilantro, onion, 2 tablespoonsrnrnof the olive oil, and lime juice. Mix well. Set aside while preparing scallops.
  3. Rinse scallops; pat dry with paper towels. In a large skillet heat the remaining 2 tablespoons olivernrnoil over medium-high heat. Add scallops; sauté for 4 to 6 minutes or until golden brown on the rnrnexterior and barely opaque. Sprinkle scallops lightly with white pepper.
  4. To serve, divide beet relish evenly among serving plates; top with scallops. Serve immediately.