Thai Papaya Scallop Salad
|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|
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.