Scallops with Papaya, Avocado, and Arugula.
I was developing this dish for a fish class at The Kitchen Conservatory that never never quite got off the ground. I really enjoyed the vibrant colors and the clean sweet flavors of the scallops and fruit snapped with the acidity of the vinaigrette and the bitter greens. I will definitely file this away for another day.
1 pound of scallops (these were bay, but sea scallops would work as well)
2 Tablespoons olive oil
1 papaya, peeled, seeded, and cut into strips, tossed with fresh lime juice
1 avocado, peeled, cut into strips, tossed with fresh lime juice
1 small red onion, cut into thin rings and soaked in ice water to tame
Fresh lime juice
5 cups baby Arugula
In a very hot saute pan, briefly sear the scallops in the oil, remove from the pan and toss with some of the lime juice, hold until you are ready to assemble the salad.
Spicy Orange Vinaigrette
1 Tablespoon of Champage or white wine vinegar
Zest and juice of one orange
2 Tablespoons of fresh lime juice
1/2 teaspoon ground cumin
2 Tablespoons chopped Cilantro
1 hot chili, seeded and minced
1/2 cup fruity olive oil
Salt and pepper to taste
Combine vinaigrette ingredients and mix well.
Lay the arugula on the bottom of a serving platter.
Arrange the scallops, papaya, avocado, and oinion slices over the arugula.
Drizzle with the vinaigrette and garnish with the Cilantro.