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Tuesday, July 22, 2014

Tasty Tuesday: Dragon Fruit & Papaya Sea Scallops

Summer fruits are one of my favorite things about this time of year. I ran into Publix the other day (I’m usually shopping for groceries at Kroger), grabbed a peach for a snack  and noticed a hot pink spiky fruit just hanging out amongst the apples. Naturally, I was drawn to it because of its color. Also, why was it with the apples? The little sign read “Dragon Fruit” which I had seen before and knew of but hadn’t really paid much attention to it. Perhaps that was because I have always seen it already cut, with its white meat and tiny black seeds. If you have never tried it before, it tastes similar to a kiwi with a lighter taste. So I googled it to see what the heck people do with these weird things and saw a recipe for a salsa on a fish topping. I didn’t even look at the recipe, resolving to be adventurous and make up my own. My husband sometimes gets a worried look on his face when I tell him I’m doing that…things have gone badly in the past so I guess he has good reason for it. This time, thankfully, it turned out well. I had also picked up a mysterious “strawberry papaya” that oddly looked like a gourd. Apparently my grocery runs have made me adventurous and wanting to try weird fruits. I don’t typically like papaya by itself, but it was a nice addition to the topping. Overall this was a pretty simple recipe and didn’t take long at all to make, perfect for a hot summer evening.

1/2 Dragon fruit, diced
1/4 Papaya, diced
Zest of 1/4 Lemon
1/2 Tbs Whole Grain Mustard
Lemon poppyseed dressing
2 Tbs Onion Flakes, or more if desired
Salt & Pepper to taste
Garlic powder to taste
1/2 Lb. Sea Scallops

Season sea scallops generously with garlic powder and pepper and set aside. Drain off any excess liquid that is in the scallops. 

Combine all other ingredients and mix together, mashing the fruits down with a spoon to release juices and to create a salsa consistency. 

Sear sea scallops until they are opaque, about 2-5 minutes per side. Remove from heat and spoon topping on to the scallops.

Serve with a side salad with spinach, chopped bacon, dried cranberries, almonds, parmesan cheese, asparagus and fingerling potatoes and vinaigrette.  


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