This fresh, colourful, light as a feather Asian-inspired salad uses green papaya, toasted cashews, carrot, and a sweet and spicy soy dressing to give fresh scallops a South-East Asian twist.
4 scallops, roe removed
500g green papaya, peeled and finely shredded
1 large carrot, finely shredded
1 spring onion, finely shredded
2 tbsp cashew nuts, lighted roasted and roughly chopped
1 handful fresh mint leaves, sliced
1 handful fresh coriander leaves, sliced
1 tbsp black sesame seeds
For the marinade:
2 tbsp fresh lemon juice
1 tbsp water
1 tbsp honey
1 tbsp light soy sauce
1 tsp garlic, crushed
1 tsp spring onions, chopped
½ tsp red long chilli, chopped
1 tsp coriander root, chopped
In a small bowl, combine the lemon juice, water, honey, soy sauce, garlic, spring onions, chili, and coriander. Mix well, then add the scallops and toss to coat well in the marinade. Cover and place in the fridge to marinate for 30 minutes.
In another bowl, combine the green papaya, mint, spring onion, carrot, coriander, and nuts. Set aside.
Heat some oil (I used safflower oil) in a pan over medium-high heat, then add the scallops and quickly sear both sides. Remove scallops from the pan.
Pour some of the remaining marinade over the salad and arrange on four serving platters (or as I did, on the beautiful scallop shell). Sprinkle with black sesame seeds and if you are up for it some extra red chilli!
Serves 4 as an appetizer