Scallops differ from oysters, clams and mussels in that they have the ability to “swim” short distances by the rapid snapping of their shells. This ability develops an oversized muscle referred to as the scallop adductor. The adductor muscle, shaped similar to a marshmallow, is the primary edible portion of the scallop. Use the freshest scallops you can find for this recipe.
Stir-Fry Scallops with Papaya Relish
Ingredients for Papaya Relish:
1 papaya, peeled, seeded, finely chopped
1 red bell pepper, cored, finely chopped
1 small red onion, halved, thinly sliced
1 jalapeno, halved, seeded, minced
Minced zest and juice of a lime
1/4 cup chopped fresh mint
Pinch of salt or more taste
Ingredients for Stir-Fry Scallops:
1/4 cup flour
1/4 teaspoon black pepper or more taste
1 1/2 pounds sea scallops
1 tablespoon vegetable oil
1. Combine papaya relish in a medium-sized bowl, cover, and set aside.
2. Combine flour, pepper and scallops in a large Ziplock bag and toss to coat.
3. Heat oil in a work over medium-high heat. Remove scallops from bag and shake off excess flour. Add to wok and cook, stirring frequently, until scallops are just cooked through, about three minutes.
4. Remove from heat. Divide papaya relish among four plates and top with scallops. Serve immediately.
Serves 4: Per serving: 15g carbs, 2g fiber, 25g protein, 8g fat, 1g saturated fat, 334mg sodium, 47mg cholesterol, 238 calories, 72 calories from fat.