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Scallops with Lemon Oil
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
| 1 | In a small bowl, combine olive oil and grated lemon peel. Cover and let sit overnight at room temperature. Strain mixture, using a fine sieve. |
| 2 | In a small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well. |
| 3 | Lightly 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. |
| 4 | Serve 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