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Dole Banana Farmer

Gusteau Scallop and Pineapple Salad

WEB USE_Dole_Gusteau_Scallop_and_Pineapple_Salad-60
33 Minutes Total time 20 Minutes Prep time 13 Minutes Cook Time 189 Calories 4 Servings


Allergens: Tree Nuts, Shellfish


  1. Preheat oven to 450°F; spray a rimmed baking pan with nonstick cooking spray. 
  2. Place plantains in single layer on a microwave-safe plate; heat in microwave oven on high 3 minutes or until tender. Place 1 plantain piece, cut side down, on cutting board and smash with bottom of a glass; repeat with remaining plantain pieces. Place plantains in single layer on prepared pan; spray with nonstick cooking spray, and sprinkle with ¼ teaspoon each salt and pepper. Bake plantains 12 minutes or until golden brown, turning once and spraying with nonstick cooking spray halfway through baking. 
  3. Sprinkle scallops with ¼ teaspoon pepper and arrange in single layer in a large skillet; add oil and heat over medium-low heat 3 minutes or until small bubbles form. Cook 10 minutes or until scallops turn opaque throughout and internal temperature reaches 145°F, reducing heat, if necessary, to maintain gentle bubbles; use a spoon to occasionally ladle oil over scallops throughout cooking. Transfer scallops to a paper towel-lined plate; reserve 2 tablespoons cooking oil.
  4. Toss spring mix, pineapple, pomegranate seeds, almonds, vinegar, remaining ¼ teaspoon each salt and pepper, and 1 tablespoon reserved cooking oil in a large bowl. Makes about 3 cups.
  5. Serve salad topped with plantains and scallops drizzled with remaining 1 tablespoon cooking oil, if desired.

Tips & tricks

Shrimp can be used in addition to or in place of scallops; for added flavor, add sprigs of fresh thyme, garlic cloves and/or crushed red pepper flakes to the poaching oil. 

Plantains are usually sold when they’re unripe and green in color. Purchase plantains about 3 to 4 days in advance and store at room temperature to allow time to ripen and turn yellow. 

Dinner Lunch Salads Gluten-free Tree Nuts Shellfish

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