Seared scallops with warm fruit salsa from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 229) by Cooking Light Magazine

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Notes about this recipe

  • nicolepellegrini on September 07, 2018

    I wasn't crazy about this. The fruit salsa needed something else, either a little spice like cumin or some honey, or maybe fresh chiles. Scallops would have been more flavorful seared in butter, though of course that probably wouldn't then qualify as "cooking light".

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