Scallops with Papaya Salsa

Serves 4-

Papaya Salsa:

1 fresh papaya, peeled and chopped

2 nectarines, chopped

½ cup chopped sweet onion

1 mild green chili, seeds removed and chopped

1 tablespoon fresh cilantro, chopped

Scallops:

1 pound sea scallops

1 tablespoon oil

½ teaspoon dried tarragon

½ teaspoon dried basil

½ cup dry white wine

3 to 4 cups cooked long grain rice

Salsa:

Combine ingredients.

Scallops:

In a medium skillet, sauté scallops in oil. Add tarragon, basil, and white wine. Cover and simmer until scallops are just cooked, about 6 to 8 minutes. Serve over rice and top with salsa.

The St. Louis Herb Society Cook Book, Third Edition, 1994, pages 72 and 223.

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