SEARED SCALLOPS WITH SWEET PAPAYA SAUCE

1 each – white onion, chopped
2 each – papaya, peeled & sliced
5 each – garlic (whole)
1 each – lemon grass
1 tsp. Fresh ginger
1 cup – white wine
12 oz. – coconut milk
To taste – salt & white pepper
To taste – fresh basil

Scallops
Heat sauté pan and add olive oil, scallops, salt & pepper. Cook until golden brown on both sides.

Papaya Sauce
Sauté the papaya, white onion, garlic, ginger, and lemon grass for a few minutes. Deglaze pan with white wine and reduce until little liquid is left. Add coconut milk and reduce. Using a blender, puree the sauce. Add salt and pepper to taste. Add fresh basil last, to your taste. To thin the sauce, use water.

Cream can be used in place of the coconut milk.

Serve with rice and vegetables such as asparagus, wild mushrooms, and red pear tomatoes.

Prepared by:

Lucas Schrock
Fine Dining Chef
Seven Feathers Hotel & Gaming Resort
146 Chief Miwaleta Lane
Canyonville, OR 97417
(541) 839-1111