The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 192 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 280
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 450 mg 19%
Total Carbohydrate 14 g 5%
Dietary Fiber 2 g 8%
Sugars 9 g
Protein 6 g
Vitamin A 25% Iron 4%
Vitamin C 80% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Scallops & Papaya Salad

Prep Time
15 minutes
Cook Time
16 minutes
Total Time
31 minutes
4  People


Recipe makes 4 Servings

9 Tbsp olive oil, reserve 1/2 cup (8 Tbsp)
8 bay scallops
3/4 Tsp kosher salt
3/4 Tsp black pepper, reserve 1/2 tsp
2 Tbsp red wine vinegar
1 Tbsp Stonewall Kitchen Black Raspberry Jam
1 Tsp Dijon mustard
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh mint, finely chopped
5 Oz baby spring mix salad
2 papaya, peeled and seeded plus an additional tablespoon for garnish
Check All
Uncheck All
Add to List


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 3-4 minutes per side until browned and until juices evaporate. Season with salt and pepper while cooking.
Whisk together olive oil, red wine vinegar, jam, mustard, basil, mint, salt, pepper and 1 tablespoon water; set aside.
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.



Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations