Thai Papaya Scallop Salad Recipe
Ingredients
| Pine nuts | 3/4 Cup (16 tbs) | |
| Unsalted butter | 1 Tablespoon | |
| Peanut oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 4 teaspoons finely minced fresh ginger | ||
| 1 pound bay scallops | ||
| Lime juice | 3 Tablespoon | |
| Light brown sugar | 2 Tablespoon | |
| Light soy sauce | 1 Tablespoon | |
| 1/2 teaspoon Chinese chili sauce | ||
| Scallions | 2 , minced | |
| Coriander/ cilantro | 1 Tablespoon, minced | |
| 1 1/2 ripe papayas (about 2 pounds total)—peeled, seeded and cut into 1/2-inch dice | ||
| 1 medium red bell pepper, cut into 1/2-inch dice | ||
| 1 small cucumber, seeded and cut into 1/2-inch dice | ||
| 1 pound spinach—stemmed, washed and patted dry | ||
Directions
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.
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.
Chef
