Fried Scallops on Avocado Papaya Salad

5 from 4 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 501 kcal


  • 12 Pc. Scallops
  • 2 Pc. Papaya
  • 2 Pc. Limes
  • 2 tsp Maple syrup
  • Fleur de sel
  • Pepper from the grinder
  • 10 tbsp Olive oil
  • 4 tbsp Freshly chopped chives
  • 4 tbsp Finely chopped coriander
  • 1 Pc. Chilli red fresh
  • 4 Pc. Mini romaine lettuce
  • 4 Pc. Ripe avocado


  • Peel the papaya, remove the pulp and finely dice the papaya. Squeeze the limes. Mix in the lime juice, maple syrup, fleur de sel, pepper, oil and herbs, mix in the papaya cubes. Slice, core and finely chop the chilli pepper, mix in as well. To taste.
  • Clean the romaine lettuce, remove the leaves, wash and pat dry. Cut half of the leaves into strips and pluck the rest into pieces.
  • Cut the avocados all around, turn the halves against each other and detach them from each other, remove the core. Peel halves and cut into thin slices. Arrange the plate. Pour the romaine lettuce on top and spread the lime and mango vinaigrette on top.
  • Heat 2 tablespoons of oil in a pan. Halve the mussel meat crosswise and fry in hot oil on each side for about 30 seconds over high heat. Season with fleur de sel. Arrange on the avocado and papaya salad.


Serving: 100gCalories: 501kcalCarbohydrates: 5.4gProtein: 1.7gFat: 53.4g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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