Seared Scallops With Pineapple, Ginger & Lemongrass Salsa Recipe

While the beans dry, heat the safflower oil in a large, heavy-bottomed skillet over high heat. A cast iron skillet works well here for its heat retention and natural non-stick properties. Bring the oil just below its smoking point; you should see light wisps of smoke, but not a lot more.

Before adding the scallops, make sure their surfaces are as dry as possible. This is key for getting a good sear and a golden crust.

Carefully place the scallops in the hot pan, ensuring there's plenty of space between each one. Don't touch them for the first 60 seconds; they're busy forming a golden crust, and moving them too soon can tear it away.

After 60 seconds, gently lift the edge of one scallop to check for browning. If it's a deep golden brown, flip it and cook for another 90 seconds. If not, let it sit for an additional 30 seconds. Scallops can still be slightly translucent in the middle when done, but cook them to your preferred doneness.

Remove the seared scallops from the pan and turn off the heat. Toss the green beans into the hot skillet and let them sizzle for about 1 minute, picking up any browned bits and residual flavor from the scallops.

To plate, arrange a pile of beans on each of two plates, then divide the scallops evenly. Finish with a generous spoonful of the pineapple, ginger, and lemongrass salsa, and a sprinkle of sesame seeds if you like.