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Scallops & Papaya Salad

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

8 to 16 minutes


4 servings


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.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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