lunch · dairy-free
Bay scallops with papaya and lime
Quick-seared bay scallops over a cool salad of papaya and cucumber, dressed with jalapeño, cilantro and lime.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Peel and dice the papaya. Dice the cucumber, mince the jalapeño and chop the cilantro. Toss everything with the lime juice and half the salt.
-
2
Drain the scallops and pat them very dry. Season with the remaining salt just before cooking.
-
3
Heat the oil in a wide skillet over medium-high heat. Add the scallops in a single layer, working in batches if needed.
-
4
Turn or toss them once and cook for about 2–4 minutes in all, until firm and opaque.
-
5
Divide the papaya mixture between plates, spoon the hot scallops over it and serve right away.
