Seared Scallops With Pineapple, Ginger & Lemongrass Salsa

• 4 sea scallops large, or 10 small
• 2 tablespoons safflower oil or peanut oil, but don't use olive oil
• 1 shallot medium
• 1/4 cup pineapple finely diced
• 1 tablespoon ginger freshly grated, substitute 1/2 tsp. ground ginger, only if you must
• 1 tablespoon lemongrass finely chopped
• 1 teaspoon cilantro finely chopped
• 1 teaspoon honey
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon sesame seeds
• 1/8 teaspoon red pepper flakes
• 1 teaspoon extra-virgin olive oil use the best you've got
• 1/2 french beans

1. Peel the shallot and slice crosswise into thin discs, about 3mm thick. Place the sliced shallot, 1 tsp. of olive oil and a pinch of salt in a small skillet and bring to medium heat. Cook the shallot for 5-7 minutes until it has softened, but has not browned. Remove from heat.
2. In a small bowl, combine the cooked shallot and the rest of the ingredients for the salsa. Whisk together with a fork and adjust to taste by adding more honey, vinegar or salt.
3. Wash, trim and steam the french beans. Remove them from the heat before they're done cooking (still a little crispy) and run them under cold water to halt the cooking process. Set aside to dry.

safflower oil, shallot, pineapple, ginger freshly, cilantro, honey, apple cider vinegar, sesame seeds, red pepper, extravirgin olive oil, french beans

Taken from www.yummly.com/recipe/Seared-Scallops-With-Pineapple_-Ginger-_-Lemongrass-Salsa-1672539 (may not work)