Round out your dinner: Add 1/2 cup cooked wild rice, 1/2 cup steamed spinach; 3/4 cup cream of carrot soup.
Recipe information
Yield
Makes 4 servings
Ingredients
1/4 cup olive oil
1/4 cup grated lemon zest
1 tsp honey
1/2 tsp fresh lime juice
Half a ripe papaya, peeled and diced
1 1/2 tbsp minced red bell pepper
2 tsp chopped cilantro
1 tsp chopped green onion
1 tsp minced red onion
Pinch of salt
1 lb sea scallops (about 12)
Preparation
In a small bowl, combine 3 tbsp oil and zest. Let sit 1 hour at room temperature. Strain mixture, using a fine sieve. In another small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well. Heat 1 tbsp oil in a large saute pan. Sauté scallops over medium heat until cooked through, about 2 to 3 minutes on each side. For each serving, place 3 scallops on a plate and drizzle1 tbsp lemon oil over scallops. Top with 2 tbsp papaya relish.
Nutrition Per Serving
Nutritional analysis per serving: 245 calories
14 g fat (1 g saturated fat)
9 g carbohydrates
20 g protein
2 g fiber
#### Nutritional analysis provided by Self
