Scallops And Papaya Salad

This is very colorful and refreshing dish for the hot summer evening. Full of flavour, packed with carotenoids, enzymes and antioxidants and very light. You can use cold pressed flax oil or walnut oil for the salad for extra Omega 3 benefit. If you can’t find raw salt, substitute it with low sodium salt.

Serves two.

For the salad:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar (raw if possible)
  • 1 papaya, peeled, pipes removed and diced
  • 1 yellow or red pepper
  • 1 red chili, seeded and minced
  • 1/2 red onion, chopped
  • juice of 1 lime
  • fresh coriander leaves
  • rocket or other salad leaves to serve

For scallops:

  • 1 tspĀ of raw salt, such as Himalayan pink salt.
  • freshly ground black pepper to taste
  • 2 tbsp canola or odour free coconut oil for frying
  • 500g sea scallops

1. Mix all the salad ingredients together except of rocket in a bowl and set aside.

2. Heat the cooking oil in a pan and sprinkle it with salt and pepper. Add the scallops and fry on a high heat, turning, so they all coated in salt and pepper. Fry for about 3 minutes on each side until opaque – do not overcook.

3. Arrange rocket leaved on two plates, spoon the papaya salad over it and top it up with scallops.


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