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Sea scallops with papaya, asian pear, kaffir sauce

March 5th, 2005 · No Comments


This one is killer. I complain about the prices at Whole Foods all the time, but there’s no way you could make this meal with stuff from Jewel or Dominicks. The sea scallops, were around 16 bucks a lb. but were large and bursting with sweet scallopyness. The smooth sweetness of the papaya, asian pear and kaffir lime are a perfect compliment and the ginger gives it just a hint of a bite. Kaffir lime leaves are one of those things you just can’t substitute. Using anything else will make a completely diferent dish.

1/4 of a papaya flesh, diced
1/4 of an asian pear, diced
about a sq. inch of ginger, thinly julienned
two kaffir lime leaves, minced
6-7 ozs. of heavy cream
8 large sea scallops
1 T rice flour

Dust the scallops with rice flour, and brown both sides in a hot pan with a little bit of butter. Throw the pan in a 350F oven for 4-5 minutes while you make the sauce.

Brown the diced fruit in a pan, add the ginger, kaffir and cream and heat until bubbly. Add the ‘liquer’ from the scallop pan (this is key). Puree with a stick blender until smooth.

Serve over udon noodles. This could have used a few thin juliennes of the pear and papaya as a garnish.

Tags: Fish Recipes