- 2 cups grated or fine julienne green papaya*
- ½ cup grated or fine julienne carrots
- ½ cup blanched, refreshed and fine julienne snow peas
- ¼ cup thinly sliced red onion
- ¼ cup coarsely chopped fresh cilantro
- 2 tablespoons white balsamic vinegar or rice vinegar
- 4 tablespoons lime-flavored olive oil
- 12 sea scallops
- 2 tablespoons peanut or canola oil
- salt and black pepper to taste
- fresh cilantro sprigs for garnish (optional)
- lime zest for garnish (optional)
- To make the slaw, combine green papaya, carrots, snow peas, red onion and cilantro in a mixing bowl. Add vinegar and olive oil, toss to combine. Season with salt. Refrigerate for 1 hour.
- In a large frying pan over medium-high heat, warm the peanut oil. Season scallops with salt and black pepper. Add scallops to pan and sear, turning once, until golden brown, about 2 to 3 minutes per side.
- Divide slaw between 4 chilled salad plates. Divide the scallops among the plates, placing them on the slaw. Garnish with cilantro sprigs or lime zest. Serve with a chilled glass of Sauvignon Blanc.
*Green or unripe papaya is available in Asian markets. To prepare, peel the skin away with a paring knife, then halve the papaya lengthwise, scoop out the immature white seeds. If green papaya is not available, jicama may be substituted.