Seared Scallops With Pineapple, Ginger & Lemongrass Salsa

Ingredients

• •1 teaspoon apple cider vinegar
• •1 teaspoon cilantro
• •1 tablespoon extra virgin olive oil
• •1 tablespoon ginger
• •½ pound green beans
• •1 teaspoon honey
• •1 tablespoon lemongrass
• •¼ cup pineapple
• •⅛ teaspoon pepper flakes
• •2 tablespoons safflower oil
• •4 large sea scallops
• •½ teaspoon sesame seeds
• •1 medium shallot
• •¼ teaspoon salt

Method

Adapted from foodista.com

1. 1Peel the shallot and slice crosswise into thin discs, about 3mm thick.
2. 2Place the sliced shallot, 1 tbsp. of olive oil and a pinch of salt in a small skillet and bring to medium heat.
3. 3Cook the shallot for 5-7 minutes until it has softened, but has not browned.
4. 4Remove from heat.
5. 5In a small bowl, combine the cooked shallot and the rest of the ingredients for the salsa.
6. 6Whisk together with a fork and adjust to taste by adding more honey, vinegar or salt.
7. 7Wash, trim and steam the french beans.
8. 8Remove them from the heat before they're done cooking (still a little crispy) and run them under cold water to halt the cooking process.
9. 9Set aside to dry.
10. 10Meanwhile, heat the safflower oil in a large, heavy-bottomed skillet over high heat. I highly recommend you use a cast iron skillet, both for its heat retention and for its natural non-stick nature.
11. 11Bring the oil just below its smoking point you should see light whisps of smoke, but not much more than that.
12. 12Ensure the surface of each scallop is as dry as possible to encourage browning.
13. 13Place the scallops in the pan, leaving plenty of space between each one. Don't touch them for 60 seconds they're busy forming a golden crust and if you move them, you risk tearing it away.
14. 14After 60 seconds, lift the edge of one of the scallops to check for brownness.
15. 15If it is golden brown, flip it over and give it another 90 seconds.
16. 16If not, let it sit for another 30 seconds. Cook the scallops until they are opaque and milky white all the way through and firm to the touch.
17. 17Remove the scallops from the pan and turn of the heat.
18. 18Toss in the french beans and let them sizzle for about a minute, soaking up the great flavor the scallops have left behind.
19. 19To plate, lay down a pile of beans and divide the scallops between two plates.
20. 20Top with the salsa mixture, and a little extra sesame seeds, if you so desire.