Seared Scallop Salad With Warm Spicy Papaya Avocado Salsa

Step 1: Scallops ... Know your scallops. Scallops are sold as U plus a number like 15 or 20 (as an example), the number just means how many scallops you get per pound. U15 or U20's usually are large scallops which are what I normally use. The smaller the U number ... the bigger the shrimp. But, use what is available. Now, dry scallops are the 'cream of the crop' - also, costly; but, for a special dinner, they are worth it. For every day cooking - Fresh/Frozen in the seafood counter are fine; even those in the frozen food section are ok.

Step 2: A few tips - If using those in the fish counter; use within a day of purchase; then, let them warm up a bit (to take the chill off) on the counter before cooking. NEVER COOK with cold seafood. I add them to plate lined with a paper towel; which will dry the scallop, so you can get a good sear on the crust. A wet scallop will just steam and be pale. Now, if using frozen; thaw in a colander, over a bowl, covered well in the refrigerator; then follow the step above to dry them off.

Step 3: Once the scallops are 'warmed' up a bit and dry; season with salt and pepper on both sides; then, lightly dust with a little flour. I don't dredge them, I just use a small strainer or sieve, to lightly dust the scallops on each side. You don't want a heavy floured crust; just a light dusting.

Step 4: Salsa ... As the scallops rest on the counter, prepare the salsa. Add the avocado, papaya, and lime juice to a small bowl; and, toss to combine (if papaya isn't available, mango or even peaches would work). Then, add the onions, red pepper, and jalapeno to another bowl; and, set both to the side. Also, chop the cilantro too.

Step 5: Scallops ... This is really best made in a non-stick or well seasoned cast iron pan; and, it may take 2 batches to cook all the scallops; you DO NOT want to over crowd the pan; otherwise, they will steam. Add the oil to a non-stick pan on medium high to high heat. Add 8-12 scallops, depending on the size; and, sear on the first side until GOLDEN brown, and get a nice crust. DO NOT move them as they cook. Once they can easily be flipped; flip them over. If they aren't ready to flip, they will stick. The first side will take 2-3 minutes (again, depending on size); the second side, a bit less. Then, transfer to a plate, and cover with foil to keep warm. Sear your second batch.

Step 6: Salsa ... Now, in the same pan as you prepared the scallops, (simply wipe the pan clean with a paper towel); then, add the oil, red pepper, jalapeno, and onions, a pinch of salt and pepper; and, saute 2-3 minutes until slightly tender. Add the avocado and papaya to the pan; and, just toss to coat. You are NOT cooking the fruit; just lightly warming it up. Cook just a minute, add the vinegar, cilantro; then, toss to coat and remove from the heat. You can re-season with salt and pepper if necessary. This is NOT a cooked salsa; just a warm raw salsa.

Step 7: Plate, Serve, and ENJOY! ... Add the salad mix to each plate (or platter), top with the scallops; and then the warm fruit salsa. The vinaigrette and fruit become the dressing for the salad. Don't forget to garnish with the nuts. And, on the side - whole wheat bread, rolls; or, a nice flat bread would be perfect.