- Prep: 15 min
- Cook Time: 5 min
- Total: 20 min
- Serving: 4
If you are new to the stir-fry game, this simple recipe will make you a winner. You only stir-fry the scallops. How hard is that? Dinner is served in a flash. The spicy papaya relish sets the stage for a colorful sweet-piquant presentation. Other juicy ripe fruits such as mango or peaches also shine in this dish if papayas are unavailable. You will spend more time chopping fruit than preparing the scallops. If possible, make relish the day before to fully develop the flavors. Brought to you from The Fitness Kitchen by Shelly Sinton
- Papaya Relish:
- 1 (1 pound) papaya, peeled, seeded, chopped (about 2 cups)
- 1 (6 ounce) red bell pepper, halved, cored, chopped (about 1 cup)
- 1 small red onion, halved, sliced very thin (about 1 cup)
- Juice of 2 limes (about 3 tablespoons)
- 1 jalapeno, seeded, minced
- Â¼ cup chopped fresh mint
- Â¼ teaspoon salt
- Â¼ cup flour
- Â½ teaspoon black pepper
- 1 Â½ pound sea scallops
- 2 teaspoons vegetable oil
- Combine the Relish ingredients in a medium bowl, refrigerate for at least 30 minutes:
- Combine the ingredients for the scallops in a large bowl or ziplock bag, shake to coat:
- Heat oil in a wok over medium-high heat.
- Remove scallops from flour mixture and shake off excess.
- Add scallops to wok and stir-fry until golden and just cooked through, about 3 minutes.
- Remove from heat and evenly distribute warm scallops among plates with papaya sauce.
- Serve with steamed long-grain brown rice.