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Scallops with Pineapple and Cucumber Salsa

February 19, 2012 by Bake Up, Little Suzy

Do you want the good news or the bad news?

The good news is my little theater company won a spot in the Minnesota Fringe Festival again this year! We’ve got a great show in the works – a musical revue of songs about growing up.

The bad news is we may not be able to do the show at all. Normally I fund the show myself out of my sorry-ass checking account. Times being the way they are, that’s not a possibility this year. My theatrical co-conspirators and I are planning to put up a fund-raising page on, and hopefully we’ll be able to raise the money we need by the Fringe withdrawal deadline in mid-March.

And so, in the coming months you might find cheap and easy casseroles and sandwiches in my galley kitchen as I prepare and scrimp and save for the festival. Hopefully this beautiful and elegant appetizer recipe will tide you over until I can get back to cooking hard-core.

Cucumber Pineapple Salsa

This scallop dish started off the final schmancy-town dinner I made for Mom and Handsome Greg before I threw myself into Fringe last year. Wonton skins are fried and shaped into crispy bowls to carry the seared scallops and spicy-sweet pineapple and cucumber salsa.

Continue reading for the Scallops with Pineapple and Cucumber Salsa recipe

5.0 from 2 reviews

Scallops with Pineapple and Cucumber Salsa
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Servings: 4
Wonton skins are fried and shaped into crispy bowls to carry tender seared scallops and spicy-sweet pineapple and cucumber salsa.
  • 1½ cups canola oil
  • 8 wonton wrappers
  • Salt, as needed
  • ½ cup peeled and diced cucumber
  • ½ cup diced pineapple, drained
  • 1 tablespoon freshly chopped cilantro leaves
  • ½ tablespoon finely chopped green onion
  • 1¼ teaspoons finely grated lime zest
  • Juice of half a lime
  • ½ teaspoon finely chopped jalapeno pepper
  • ⅛ teaspoon kosher salt, plus more for seasoning
  • 8 sea scallops
  • 1½ tablespoons olive oil
  1. In a small mixing bowl, combine the cucumber, pineapple, cilantro, onion, lime juice, lime zest, jalapeno, and ⅛ teaspoon salt. Taste and adjust the seasoning, if necessary.
  2. In a medium pot, bring 1½ cups canola oil to 350 degrees F. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Use a large spoon to push down the center of the wontons as they fry, creating a bowl shape. Drain on a plate lined with a paper towel and season each with a bit of coarse salt.
  3. Rinse the scallops and pat them dry. Season them lightly with salt.
  4. Warm the oil in a large skillet over medium-high heat. Sear the scallops, without moving them in the pan until golden, about 2 to 3 minutes per side. To assemble, place a scallop onto a fried wonton. Top with a tablespoon of the salsa.


  1. lisa says:

    This looks divine, especially the salsa! Thank you so much for sharing at Mix it up Monday :)

  2. What a delicious and simple idea for seared scallops! Love this and will be trying it soon. Thanks for sharing. You have a very nice blog and I’m glad to have found you!

    • Bake Up, Little Suzy says:

      Thanks! I just started following your blog. Your photos are beautiful! Looking forward to trying your recipes.

  3. Thank you so much for coming over to Must Try Monday! These look so good! What else would you suggest serving the salsa on?

    • Bake Up, Little Suzy says:

      The salsa is one of my favorites — bright and fresh and packed with flavor. If you’re not up for the scallops, the salsa would be great on tilapia or mahi mahi, fish tacos, grilled chicken, or just plain, old tortilla chips. I’d probably eat it off my cat, if he’d let me.

  4. Paige says:

    Thank you so much for linking up to the Recipe Party @ The Sweet Spot. I hope to see more great recipes from your blog next week!

  5. Yummy! I would love for you to link up at my linky party via:

    Mrs. Delightful

  6. Iska says:

    Looks delish! I can imagine how wonderful the combination of succulent scallops on crispy wonton skins. Thanks for sharing this recipe :-)

  7. i’m with these peeps – it looks great! I’ll probably chop up the scallop and ceviche it in lime juice come summer for an almost no cook appetizer. gorgeous!

  8. Miz Helen says:

    Your Scallops and Salsa look like a dish that we would really enjoy. I just love the combination of flavors in this recipe. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  9. Pat says:

    How about baking the wontons? Place in small muffin tins and bake away…

    • Bake Up, Little Suzy says:

      Y’know, I considered that. But I’m not crazy about the texture of baked wontons, and after dropping nearly $20 on scallops, I decided I didn’t want to compromise the quality of the dish. There are only two fried wontons per serving. I say, go for it!

  10. Tiffany says:

    Yum! that looks amazing!

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