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Title: Grilled Sea Scallop Salad with Papaya Dressing
Categories: Salad Seafood Check
Yield: 4 Servings
| 1/4 | Papaya, seeds removed | |
| 1 | lb | Med sea scallops |
| 3 | c | (to 4 cups) assorted salad greens |
| 1 | ts | Olive oil |
| Salt and pepper to taste | ||
| PAPAYA DRESSING | ||
| 2 | tb | Olive oil |
| 2 | ts | Lemon juice |
| 1 | tb | Papaya pure |
| 1 | tb | Basil, chopped |
| 1 | tb | Tomato, diced |
| Salt and pepper to taste | ||
The night before, prepare the papaya pure and marinate the scallops. Peel and coarsely chop the papaya, place it in a blender, and reduce it to a pure. Brush the scallops with 1 tbs of the pure (refrigerate the remaining tablespoon for the dressing) and marinate them in the refrigerator overnight.
When you are ready to prepare the salad, wash and dry the greens and arrange them on salad plates. Prepare the dressing.
Combine the oil, lemon juice, remaining papaya pure, basil and tomato. Season to taste with salt and pepper. Do not refrigerate the dressing. Use it at once, at room temperature. Makes 1/3 cup.
Just before serving, brush the sea scallops with the olive oil, add salt and pepper to taste, and grill the scallops over hot mesquite, or charcoal, or saut them, for about 1 minute on each side. Do not overcook them. Arrange the scallops around the greens, pour the dressing over the greens, and serve immediately.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 40-41
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