28 Feb SEARED SCALLOPS WITH ZESTY TROPICAL SALSA
1 cup finely papaya, chopped
1 cup fresh strawberry, chopped
1 cup seeded cucumber, finely chopped
3 tbsp snipped fresh cilantro
1 tbsp jalapeno pepper, seeded and finely chopped
6 tbsp fresh lime juice
2 tbsp first pressed olive oil
12 ounces fresh scallops
salt and pepper to taste
1tbsp roasted garlic
2 tbsp butter
For salsa, in a small bowl stir together the papaya, strawberry, cucumber, cilantro, jalapeno pepper, lime juice, and olive oil. Let stand at room temperature at least 20 minutes to allow flavors to blend.
Rinse scallops and pat dry. Halve any large scallops. Lightly sprinkle scallops with salt and pepper. In a large nonstick skillet add butter cook scallops and stir for 3 to 4 minutes or until scallops are opaque. Use a slotted spoon to remove scallops; drain on paper towels.
Serve the scallops with salsa.