Name: Grilled scallops with papaya salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 800 gram firm papaya, chopped coarsely; 2 medium tomatoes (380g), seeded, chopped coarsely; 1 medium red onion (170g), chopped coarsely; 1/4 cup (60ml) lime juice; 1 fresh small red thai chilli, chopped finely; 2 tablespoon coarsely chopped fresh coriander; 1 tablespoon vegetable oil; 36 scallops with roe

Ingredients

800 gram firm papaya, chopped coarsely

2 medium tomatoes (380g), seeded, chopped coarsely

1 medium red onion (170g), chopped coarsely

1/4 cup (60ml) lime juice

1 fresh small red thai chilli, chopped finely

2 tablespoon coarsely chopped fresh coriander

1 tablespoon vegetable oil

36 scallops with roe

Method

1.To make papaya salsa; combine papaya, tomato, onion, juice, chilli, coriander and oil in large bowl.

2.Cook scallops on heated oiled grill plate, in batches, until browned both sides.

3.Serve papaya salsa topped with scallops, accompanied by sweet chilli sauce, if desired.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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