prep time: 10 minutes
cook time: 10 minutes
4 tablespoons canola oil
12 medium scallops
1 tablespoon minced garlic
1 tablespoon cumin seeds
1/2 teaspoon spanish paprika
1/2 teaspoon ground coriander
1 teaspoon salt
1 cup cherry tomatoes - cut in half
1 medium rip papaya - peeled and cut into bite sized pieces
1. heat 2 tablespoons oil in a large skillet over medium-high heat. add the scallops and sear, about 2 minutes on each side. remove fro skillet and set aside.
2. heat remaining 2 tablespoons of oil in the skillet. add garlic and cook for 10 seconds. add the cumin seeds, paprika, coriander and salt and cook for 5 minutes. stir in the tomatoes and cook until they are tender, 3 - 5 minutes. add the papaya and cook for 3 more minutes.
3. add the scallops to the sauce, coating gently. serve with rice and shaved parmesan if desired.
- ladies home journal, march 2011