|Canyon Ranch Scallops
1/4 cup olive oil, divided
1/4 cup grated lemon zest
1 teaspoon honey
1/2 teaspoon fresh lime juice
Half a ripe papaya, peeled and diced
1-1/2 tablespoons minced red bell pepper
2 teaspoons chopped cilantro
1 teaspoon chopped green onion
1 teaspoon minced red onion
Pinch of salt
1 pound sea scallops (about 12)
In a small bowl, combine 3 tablespoons oil and zest. Let sit 1 hour at room temperature. Strain mixture, using a fine sieve.
In another small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well.
Heat 1 tablespoon oil in a large saute pan. Sauté scallops over medium heat until cooked through, about 2 to 3 minutes on each side. For each serving, place 3 scallops on a plate and drizzle 1 tablespoon lemon oil over scallops. Top with 2 tablespoons papaya relish. 4 servings - Self magazine