This is another way to serve and enjoy the wonderful scallop. Just remember not to over-cook them. If you do, you could be eating something similar to a rubber ball. Ugh!
- 8 scallops (muscle removed)
- 1 tbsp. olive oil
- dollop of butter
- 1 tsp. fresh lime zest
- 2 tbsp. lime juice
- 2 tsp. minced red onion
- 1 1/2 tsp. honey
- 1/2 tsp. minced jalapeno chile
- 5 tbsp. olive oil
- sa;t and pepper
- 1 papaya, peeled, sliced in wedges and halved
- 3/4 lb. baby spinach, stems removed
- 1/3 cup candied pecans, chopped
Cook the scallops in the skillet with tbsp. olive oil. (just add that dollop of butter to enchance the flavour). Cook until turning golden brown, turn over and cook just a minute more.
In a bowl whisk together the lime zest and juice, red onion, honey, and jalapeno until blended, and, continue whisking slowly, add the olive oil. Stir in the papaya and add the spinach. Toss lightly so not to bruise the papaya.
Serve the salad equally on plates or large bowls, Place 2 scallops in the center of the salad and sprinkle the pecans.
Have fresh, warm rolls and butter on the table….add a glass of a beautiful Pinot Gris. Wow! What a feast.
