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Scallops with Lemon Oil
Makes 4 Servings
Ingredients
* FOR THE SCALLOPS:
*3 tbls. olive oil
*2 tbls. grated lemon peel
*1 lb. large scallops
* FOR THE PAPAYA RELISH:
*1 tsp. honey
*1/2 tsp. fresh lime juice
*1/2 papaya, cleaned and diced
*2 tsp. chopped fresh cilantro
*1 tsp. chopped scallions
*1 1/2 tbls. minced red bell pepper
*1 tsp. minced red onion
*Pinch salt
Instructions
1In a small bowl, combine olive oil and grated lemon peel. Cover and let sit overnight at room temperature. Strain mixture, using a fine sieve.
2In a small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well.
3Lightly spray a large saute pan with olive oil. Saute scallops over medium heat until cooked through, about 2 to 3 minutes on each side. Do not overcook.
4Serve with 2 teaspoons lemon oil and 2 tablespoons papaya relish.
Notes
  • If you would like to use the lemon oil right away, place oil and lemon peel in a blender, puree and strain.
  • EACH SERVING CONTAINS APPROXIMATELY: 215 calories, 9 gm. carbohydrate, 11 gm. fat, 37 mg. cholesterol, 19 gm. protein, 223 mg. sodium, 1 gm. fiber

Source
Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona