Scallops with Pineapple and Lemongrass Relish

A relish of seasoned pineapple, lemongrass relish is served over seared scallops and green beans.

Photo of Scallops with Pineapple and Lemongrass Relish


1 (1/4 cup) shallot, thinly sliced
3 tablespoons olive oil, divided
1 cup DOLE® Chef-Ready Cuts, Pineapple Cubes
2 teaspoons lemongrass paste or chopped fresh lemongrass
1 teaspoon grated fresh ginger
1 teaspoon fresh cilantro, finely chopped
1 teaspoon honey
1 teaspoon apple cider vinegar
1/2 teaspoon toasted sesame seed
1/8 teaspoon crushed red pepper
salt and ground black pepper, to taste
6 large sea scallops
1/2 lb. haricot vert or regular green beans, cooked


  1. Sauté shallot in 1 tablespoon olive oil in small skillet over medium-high heat 3 to 4 minutes or until tender.  Add pineapple, lemongrass, ginger, cilantro, honey, vinegar, sesame seed and red pepper.  Season with salt and pepper to taste.  Cook 2 minutes; set aside.
  2. Heat remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat.  Sprinkle scallops with salt and pepper.  Cook scallops 5 to 6 minutes, turning once or until lightly browned (do not overcook).  Transfer to plate; keep warm.
  3. Add cooked green beans to skillet drippings; cook over medium-high heat, stirring, 2 to 3 minutes or until hot.  Arrange on 2 large plates; top each with 3 scallops.  Spoon pineapple relish over scallops.
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