Serves 4
- 2 small papaya (seeded, peeled and chopped)
- 2 red bell peppers, seeded and chopped
- 1/2 onion, finely chopped
- 3 tbsp. fresh lime juice
- 1 tbsp. Cilantro
- 1 tsp. seeded and minced jalapeno pepper
- 1 tbsp. olive oil
- 3 tbsp. flour
- pinch each of salt and pepper
- 8 good sized scallops
In a medium bowl combine papaya, peppers, onion, juice and cilantro. Set aside.
In a sealable bag, put the flour, salt, pepper and scallops. Shake to coat surface.
In a large skillet, heat oil over medium heat. Add the scallops and cook only for a couple of minutes until golden in colour. Do not over cook or they will be like rubber.
To plate, add a generous spoonful of sauce on the plate and place the scallops on top. You now have a new appetizer. There will be many oohs and ahhs over this dish. Now you can just smile and demurely say “you are too kind”.
This post was posted in Appetizers
Used this recipe while in Nova Scotia after a visit to Digby to pick up some “World Famous Scallops” The fresh catch was superb and this recipe ROCKED! I came off looking like an experienced chef and everyone enjoyed (little do they know!) We even repeated the experience before we left NS it was so good. Due to the fact I wasn’t able to get my hands on papaya, I substituted it for fresh nectarine – still incredible! Thanks for this recipe!!! Will definitely use it again and again. 10 out of 10. Cheers!