Papaya and Scallop Salad


  • 1 lb bay scallops
  • 1/2 cup chicken broth
  • 1/4 cup cilantro leaves, chopped
  • 1 tsp sugar
  • 1/2 tsp grated lime zest
  • 1/4 cup lime juice
  • 2 tbs vegetable oil
  • 1 papaya, peeled, seeded and cubed (1 cup)
  • 4 bibb or butter lettuce leaves, optional
  • kosher salt to taste
  • 1 carrot, cut into thin strips
  • 1 small red onion, cut into thin strips
  • In a skillet bring the broth to boil, add the scallops, cover and reduce heat to medium. Cook for about 2 minutes.
  • Drain and set scallops aside to cool.
  • In a medium bowl, combine the cilantro, sugar, lime zest and oil, blend well.
  • Add the scallops and papaya and mix well.
  • To serve, place lettuce leaves on individual plates and evenly spoon salad atop leaves.
  • Garnish with fresh cilantro sprigs.

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