Papaya and Scallop Salad
Ingredients
| 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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