8 to 16 minutes
1 tablespoon olive oil
1 5 ounce bag Spring mix salad
2 small papayas, peeled and seeded
1 tablespoon papaya seeds, for garnish
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tablespoon seedless raspberry jam
1 teaspoon dijon mustard
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1/2 teaspoon salt
1/2 teaspoon pepper
Whisk together dressing ingredients plus 1 tablespoon water. Set aside.
Heat 1/2 tablespoon olive oil in a large non-stick skillet over medium-high heat. Carefully place 8 scallops in skillet, making sure they lay flat. Sear 3 to 4 minutes per side until browned and until juices evaporate. Season with salt and pepper while cooking.
Remove scallops to a plate. Wipe skillet clean. Add 1/2 tablespoon oil and repeat with remaining scallops.
Portion greens among 4 plates or shallow bowls. Cut papaya into thin slices or cubes and place over lettuce. Reserve papaya seeds for garnish. Top lettuce with scallops.
Drizzle 2 tablespoons dressing over each salad, sprinkle with papaya seeds and serve.
No Nutritional Information Available
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