Papaya: Recipes

April 24, 2001

Papaya: Recipes

The Associated Press

One way to make low-fat dishes pleasing is to fill them full of flavor. A bonus for the cook, too, is when that flavor is achieved with fresh, uncomplicated ingredients.

This recipe for Seared Scallops is one that fits the specifications, as do many others from the same source: "Weight Watchers Great Cooking Every Day" (Hungry Minds, $24.95).

This collection of 250 recipes was compiled with techniques and tips from the Culinary Institute of America, and is illustrated with color photos.

Its range of dishes runs from appetizers such as Wild Mushroom and Goat Cheese Strudel, through desserts that include Chocolate Yogurt Mousse - with provision for tasty forays into the less rarified worlds of tofu, pizzas and wraps.


A note with this recipe points out that searing scallops keeps them plump and tender on the inside, crisp and golden on the outside.

Seared Scallops with Fiery Fruit Salsa

  • 1 small papaya, peeled, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 medium red onion, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon minced jalapeo pepper (wear gloves when handling to prevent skin irritation)
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour
  • freshly ground pepper
  • 1 pound sea scallops, muscle tabs removed (see note)
  • 1 tablespoon olive oil

To make salsa:

In a bowl, combine papaya, bell pepper, onion, lime juice, cilantro, jalapeo and 1/4 teaspoon salt.

In a large ziplock bag, combine flour, ground pepper and remaining 1/4 teaspoon salt; add scallops, seal bag and shake to coat scallops.

Heat a large nonstick skillet. Swirl in oil. Shake excess flour off scallops and place them in skillet. Cook, turning, until scallops are golden-brown on the outside, and just opaque in the center, about 1 minute per side. Serve scallops over salsa.

Serves 4.

Note: Scallops often come with tabs of muscle still attached to them. The muscle is tough and should be removed before cooking. To remove, peel the muscle tab away from the scallop and discard.

Nutrition information per serving: 185 calories, 4 grams total fat (1 gram saturated fat), 37 milligrams cholesterol, 477 milligrams sodium, 16 grams carbohydrates, 2 grams dietary fiber, 20 grams protein.

The Herald-Mail Articles