Scallops with Passion Fruit Vinaigrette
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Instructions 👩🍳
Step-by-step:
- Mix the passion fruit vinaigrette: Scoop the passion fruit pulp into a bowl. Mix with vinegar, salt and pepper, then whisk in olive oil and stir in finely chopped shallot. Find the exact details in the illustrated recipe.
- Prepare the scallops: Pat the scallops dry and season with salt. Heat oil in a frying pan so the scallops can brown rather than sit in released moisture.
- Sear and serve: Sear the scallops on both sides until golden and cooked through. Arrange on plates, spoon the vinaigrette around them and serve straight away.
Seared Scallops with Passion Fruit Vinaigrette
Golden seared scallops with a bright passion fruit dressing make a beautiful start to dinner. The sweet shellfish and tart fruit are lovely together. Have the plates ready, because these taste best straight from the pan.
A dressing with a little bite
Passion fruit pulp, vinegar, and olive oil give this vinaigrette its fruity, tangy flavor. Finely chopped shallot adds a savory note, with salt and pepper to finish. Taste the dressing before the scallops go into the pan: it should be lively without hiding their delicate sweetness.
Give the scallops room to brown
A dry surface and a properly heated pan help the scallops develop a golden crust. Pat them thoroughly dry and leave space between them; crowding traps steam. Let the underside color before turning instead of moving them around constantly.
A browned outside does not prove the center is cooked. Check the thickest part with a food thermometer for 145°F (63°C); the flesh should be firm, pearly, and opaque. Once cooked through, serve promptly. The acidic vinaigrette does not make raw or undercooked scallops safe.
Keep raw scallops refrigerated, and thaw frozen ones in the refrigerator according to the package instructions. Use separate utensils and surfaces for raw seafood and the ready-to-eat dressing. Wash hands and equipment after handling the scallops, and wash the passion fruit before cutting it.
Get the small details ready first
Chop the shallot finely so no single bite overwhelms the scallop. Whisk the vinaigrette again just before serving if the oil has separated. Spoon it around the scallops rather than covering the golden tops, so the seared surface stays more distinct.
Optional: a fresh herb finish
A few snipped chives bring a gentle onion flavor; cilantro gives a bolder finish. Either is an optional garnish. Wash fresh herbs and keep them separate from raw seafood during preparation.
For another fruity, savory pairing
Enjoy fruit with a little heat? Try pineapple chili chutney for another meal, served with grilled meat or cheese. Here, the lighter passion fruit vinaigrette keeps the scallops at the center of the plate.
Make the dressing ahead, cook at the last moment
You can prepare the vinaigrette first and keep it covered in the refrigerator, separate from the raw scallops. Set out your serving plates before cooking. Freshly seared scallops have the best texture; reheating makes them firmer.
Refrigerate leftovers promptly in shallow containers within two hours, or one hour above 90°F (32°C). Discard food left out longer. Reheat leftovers to 165°F (74°C) throughout, checking with a thermometer.
Frequently asked questions
Can I use frozen scallops?
Yes. Thaw them in the refrigerator following the package instructions, drain, and pat dry before cooking.
Why are my scallops pale?
Excess surface moisture, a crowded pan, or insufficient heat can make them steam. Dry them well and leave space around each one.
How do I know they are cooked?
Check for 145°F (63°C) in the thickest part with a food thermometer. The flesh should be firm, pearly, and opaque, not translucent.
Can I leave the passion fruit seeds in?
Yes, they are edible and add a little crunch. Strain them out if you prefer a smoother dressing.
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