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THAI GREEN PAPAYA SALAD WITH TOASTED PEANUTS AND SEA SCALLOPS Property of Rick Moonen’s rm seafood
YIELD: 4 Servings/Entrée Size
Ingredients
FOR VINAIGRETTE:
  • 4 cloves Garlic , chopped
  • 2 Thai Chilies , thin slice, seeds included
  • 5 ounces Fish Sauce
  • 2 Tbs Thai Shrimp Paste
  • 6 ounces Lime juice , fresh squeezed
  • 2 Tbs Lime zest
  • 2 Tbs Honey
  • 4 ounces Olive Oil
FOR SALAD:
  • 12 Sea Scallops (3 per salad)
  • 1 small Green Papaya , very firm
  • 2 cups Mung Bean Sprouts
  • 12 Scallions , cut on a bias, 2 “ long
  • 6 Plum Tomatoes , long thin strips
  • 1 cup Cilantro leaves
  • 1 cup Mint leaves
  • 2 cups Roasted Peanuts
Instructions
METHOD:
  1. Place the chopped garlic and thai chilies in a mortar bowl…With a pestle mash them together to fully puree them. Add the fish paste, fish sauce, lime juice, lime zest and honey. Whisk everything together to dissolve the honey. Whisk in the oil and let the dressing sit overnight to develop its flavor.
METHOD:
  1. Season sea scallops with salt and white pepper. Heat a small saute pan on medium-high heat and put a tablespoon of olive oil in pan and sear scallops on both sides until carmelized. Hold. Peel the green papaya (the flesh should be white) then slice it in half to remove the seeds. Using a Japanese mandolin, cut the flesh into thin strips 3 inches long. Place in a large bowl with the scallions. With a muddler, bruise the papaya and scallions with 4 ounces of the vinaigrette. Add the sprouts, tomatoes, peanuts, cilantro and mint. Add more dressing to moisten and toss to combine. Distribute the tossed
  2. mixture on four large shallow bowls in a mound. Pour the remaining vinaigrette from the bowl over the top. Arrange the cooked scallops around the side of the salad. Garnish with extra peanuts and cilantro sprigs.

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