Yield
Makes 4 Servings

How to Make It

Prepare rice according to package, adding the lemongrass to the water.

While rice is cooking, combine cilantro, chili, fish sauce, orange juice, honey and 2 tablespoons of olive oil. Reserve. In blender, puree 1 cup papaya and reserve. Slice remaining papaya thinly to use for garnish.

Heat remaining olive oil in a non-stick skillet. Season scallops with salt and pepper. Sear in hot oil until golden brown, flip and finish cooking, about 1-2 minutes.

Combine reserved dressing with hot rice. Place sliced papaya on plate and top with molded rice. Place 3 scallops on the side and garnish with papaya sauce and basil leaves.

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