Recipe: Thai green papaya salad with toasted peanuts and sea scallops

Recipe provided by Chef Rick Moonen

Sunday, March 29, 2015 | 2 a.m.

RM Seafood restaurant at the Shoppes at Mandalay Place sells this salad as part of a $28 three-course lunch menu, or on its own for $15. Or you can make it at home to make a dynamic impression on your dinner guests.

Ingredients for vinaigrette

4 cloves garlic, chopped

2 Thai chilies, thinly sliced, seeds included

5 oz fish sauce

2 tbs Thai shrimp paste with soya bean oil

6 oz lime juice, freshly squeezed

2 tbs lime zest

1 tbs honey

4 oz olive oil

Directions for vinaigrette

1. Mash together chopped garlic and chilies into a puree.

2. Add the shrimp paste, fish sauce, lime juice, lime zest and honey. Whisk everything together to dissolve the honey.

3. Whisk in the oil and let the dressing sit overnight to develop its flavor.

Ingredients for salad

12 sea scallops (3 per salad)

1 small green papaya, very firm

2 cups mung bean sprouts

12 scallions, cut diagonally, 2 inches long

6 plum tomatoes, cut into long, thin strips

1 cup cilantro leaves

1 cup mint leaves

2 cups roasted peanuts

Directions for salad

1. Season sea scallops with salt and white pepper.

2. Heat a small saute pan on medium-high heat and put a tablespoon of olive oil in pan. Sear scallops on both sides until caramelized, about 45 seconds per side.

3. Peel the green papaya (the flesh should be white), then slice it in half to remove the seeds. Using a mandoline if possible, cut the flesh into thin strips 3 inches long. Place in a large bowl with scallions.

4. With a muddler, bruise the papaya and scallions with 4 ounces of vinaigrette. Add the sprouts, tomatoes, peanuts, cilantro and mint.

5. Add more dressing to moisten and toss to combine.

6. Distribute the tossed mixture on four large shallow bowls in a mound. Pour the remaining vinaigrette from the bowl over the top.

7. Arrange the cooked scallops around the side of the salad. Garnish with extra peanuts and cilantro sprigs.