Vietnamese-Style Scallops With Papaya Salad

Seared scallops served over a vibrant green papaya salad with a zesty lime, garlic, and ginger dressing.

Healthy Seafood Gluten Free Scallops Salad Vietnamese

Estimated Nutrition

Calories

226

kcal / serving

904 kcal total

Carbs

30.7g

per serving

122.8 g total

Fat

5.1g

per serving

20.5 g total

Protein

15.1g

per serving

60.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

tbsp

Fish Sauce

nuoc nam

Fruits

110

Green Papaya

peeled, seeds removed, julienned

piece

Pomelo

peeled, segmented, roughly chopped

0.5

piece

Lime

juice only

GrainsCereals

tbsp

Basmati Rice

uncooked, toasted and crushed

NutsSeeds

tbsp

Mint

fresh leaves, shredded

tbsp

Coriander

fresh leaves, chopped

tbsp

Holy Basil

fresh leaves, chopped

0.5

clove

Garlic

crushed to a paste

OilsFats

tbsp

Vegetable Oil

Seafood

piece

Scallop

cleaned

Vegetables

piece

Spring Onion

trimmed, julienned

tsp

Ginger

finely grated

piece

Red Chilli

finely chopped

Cress

one punnet

Method

Combine the papaya, spring onions, pomelos, mint, coriander, and holy basil in a bowl.

Grind the palm sugar, lime juice, garlic, and ginger in a pestle and mortar.

Stir the fish sauce and chilli into the paste to complete the dressing.

Brush the scallops with vegetable oil.

Sear the scallops in a smoking hot frying pan for 30 seconds per side until opaque.

Mix the toasted rice and half the dressing into the salad.

Plate the salad, top with scallops, garnish with cress, and drizzle with remaining dressing.