Thai Papaya Scallop Salad Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Pine nuts3⁄4 Cup (12 tbs)
 Unsalted butter1 Tablespoon
 Peanut oil1 Tablespoon
 Garlic1 Clove (5 gm), minced (Small Clove)
 Finely minced ginger4 Teaspoon
 Bay scallops1 Pound
 Fresh lime juice3 Tablespoon
 Packed light brown sugar2 Tablespoon
 Light soy sauce/2 tablespoons fish sauce, nuoc mam1 Tablespoon
 Chinese chili sauce1⁄2 Teaspoon
 Scallions2 , minced
 Minced fresh coriander1 Tablespoon (Cilantro)
 Ripe papaya2 Pound, peeled, seeded and cut into 1/2-inch dice (1 And Half Of The Fruit)
 Red bell pepper1 Medium, cut into 1/2-inch dice
 Cucumber1 Small, seeded and cut into 1/2-inch dice
 Spinach1 Pound, stemmed, washed and patted dry

Nutrition Facts

Serving size

Calories 526 Calories from Fat 227

% Daily Value*

Total Fat 27 g41%

Saturated Fat 4.2 g20.8%

Trans Fat 0 g

Cholesterol 68.2 mg

Sodium 695.2 mg29%

Total Carbohydrates 43 g14.3%

Dietary Fiber 8.7 g34.9%

Sugars 24.4 g

Protein 36 g71.1%

Vitamin A 293.3% Vitamin C 368.7%

Calcium 31.8% Iron 47.3%

*Based on a 2000 Calorie diet


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.