Sunday, October 2, 2016

recipe

Pan Seared Scallops with Green Papaya Slaw





Pan Seared Scallops with Green Papaya Slaw
Recipe by Chef Erin Coopey
Serves 4

Ingredients:
2 cups grated or fine julienne green papaya*
½ cup grated or fine julienne carrots
½ cup blanched, refreshed and fine julienne snow peas
¼ cup thinly sliced red onion
¼ cup coarsely chopped fresh cilantro
2 tablespoons white balsamic vinegar or rice vinegar
4 tablespoons lime-flavored olive oil

12 large sea scallops
2 tablespoons peanut or canola oil
Salt and black pepper to taste

Fresh cilantro sprigs for garnish (optional)
Lime zest for garnish (optional)

Directions:
To make the slaw, combine green papaya, carrots, snow peas, red onion and cilantro in a mixing bowl. Add vinegar and olive oil, toss to combine. Season with salt. Refrigerate for 1 hour.

In a large frying pan over medium-high heat, warm the peanut oil. Season scallops with salt and black pepper. Add scallops to pan and sear, turning once, until golden brown, about 2 to 3 minutes per side.

Divide slaw between 4 chilled salad plates. Divide the scallops among the plates, placing them on the slaw. Garnish with cilantro sprigs or lime zest.

*Green or unripe papaya is available in Asian markets. To prepare, peel the skin away with a paring knife, then halve the papaya lengthwise, scoop out the immature white seeds. If green papaya is not available, jicama may be substituted.

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