Chili Rubbed Scallops With Pineapple Salsa & A Virtual Dinner Party!

Chili Rubbed Scallops With Pineapple Salsa & A Virtual Dinner Party!… Otherwise known as longest blog title post ever 😉 …

Anyhoo, Krafty Kath and I had a virtual dinner party- an end of the Summer Fiesta!! I met Kathy back when she wrote a guest post during my “maternity leave” and we became bloggy friends in the process!

She mentioned a virtual dinner party back when I posted a pic of pineapple salsa on Instagram and I loved the idea!!  We thought the scallops should remain the main dish as it sparked the partnership.

We each had to create and surprise each other with a diy we made for the dinner party.  I received Kathy’s package a couple days before she got mine.  I laughed so hard- we both made runners! Creative minds think alike!  I originally was going to make drink stirrers and a candleholder, so it was funny that the twist and turns I took brought me to the same table runner conclusion.

And here is her amazing DIY table runner!

Kathy’s table runner is perfect for a summer fiesta- I particularly loved all the pom poms she attached!! Kathy has all the diy details on her blog today for the table runner!

The table runner I sent Kathy will be up on the blog soon (the final product is on Kathy’s blog!) !

But, seeing as it is the end of Summer, I want you to get the chance to make these scallops before pineapple is out of season!

Chili Rubbed Scallops With Pineapple Salsa

8 scallops
Chili powder
Sea salt

Pineapple salsa:
2 cups of diced pineapple
1/2 cup finely diced red onion
1 jalapeño, seeds removed, finely diced
2 tbs of chopped fresh Mint
Half a lime
Chili powder
Sea salt

For scallops:
Turn burner on high and add a tablespoon of olive oil to a frying pan large enough to hold scallops without crowding them.
Rinse scallops and pat dry.  Season with chili powder and sea salt.
Make sure pan is very hot (a water drop can tell you) and add scallops.
Do not touch for at least two minutes! We want that perfect sear 😉
Flip and cook for 1.5 more minutes.
Remove from pan.

Pineapple salsa:
Mix first 4 ingredients.  Squeeze juice from the lime and add chili powder and salt to taste.  (can be made in advance) 

And serve while scallops are warm!

Thank you Kathy for having me, I had so much fun!!

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