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Thai Papaya Scallop Salad

Natural.Foodie's picture
Ingredients
  Pine nuts 3⁄4 Cup (12 tbs)
  Unsalted butter 1 Tablespoon
  Peanut oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced (Small Clove)
  Finely minced ginger 4 Teaspoon
  Bay scallops 1 Pound
  Fresh lime juice 3 Tablespoon
  Packed light brown sugar 2 Tablespoon
  Light soy sauce/2 tablespoons fish sauce, nuoc mam 1 Tablespoon
  Chinese chili sauce 1⁄2 Teaspoon
  Scallions 2 , minced
  Minced fresh coriander 1 Tablespoon (Cilantro)
  Ripe papaya 2 Pound, peeled, seeded and cut into 1/2-inch dice (1 And Half Of The Fruit)
  Red bell pepper 1 Medium, cut into 1/2-inch dice
  Cucumber 1 Small, seeded and cut into 1/2-inch dice
  Spinach 1 Pound, stemmed, washed and patted dry
Directions

1. Preheat the oven to 325°. On a small baking sheet, toast the pine nuts until golden, about 10 minutes.
2. In a large skillet, melt the butter in the oil with the garlic and 2 teaspoons of the ginger over moderately high heat. Add the scallops and cook, tossing, until firm when pressed with your finger and just opaque throughout, about 2 minutes. Transfer the scallops to a plate and let cool for 15 minutes. Cover and refrigerate until ready to use.
3. In a medium jar, combine the lime juice, brown sugar, soy sauce, chili sauce, scallions, coriander and the remaining 2 teaspoons ginger. Cover the jar tightly and shake vigorously to blend and dissolve the sugar.
4. In a large bowl, combine the papayas, red pepper and cucumber. Add the scallops, all but 2 tablespoons of the reserved pine nuts and the dressing. Toss well to coat.
5. Divide the spinach among chilled dinner plates. Spoon the salad on top. Sprinkle the remaining 2 tablespoons pine nuts over the salads and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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