Zesty Halibut in Ginger Dressing
Pan Seared Scallops and Papaya Salad with Lime Vinaigrette
Team 180 Weight Loss Challenge | Andee Torrez
1 1/2 pounds scallops
2 tbs extra virgin olive oil
1 tsp sea salt
1/4 freshly ground pepper
head of butter lettuce
slice red onion
papaya sliced thin
Lime Vinaigrette
1 tsp finely grated zest and juice from 1 – 2 limes
1 tsp garlic paste, or 1 clove of garlic
1/3 c olive oil
salt and pepper to taste
Whisk all ingredients except oil together. Whisking constantly, slowly drizzle in oil until combined.
For scallops, dry scallops with a paper towel. Sprinkle with NTM Salt and pepper. Heat olive oil in a large saute pan over med-high heat. When oil is hot but not smoking, tilt pan to cover the entire surface with oil. Add scallops and saute for 2 minutes per side or until golden. Remove from heat.
Arrange papaya and red onion over a bed of butter lettuce. Place pan seared scallops on top, drizzle with the vinaigrette.
To learn more about the Dynamite 180 Program click here.
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