My kids and I invented this beautiful salad on one of our holidays in Maui. We think this combination is just about the best summertime lunch you could ever dream of and it is also a decadent starter to any dinner! Pomegranates are a delicious substitute if papayas can’t be found.
2 tbsp apple cider vinegar
3 tbsp passion fruit jelly or jam*
½ tsp salt
¼ tsp pepper
1 tbsp fresh basil, chopped
1 tsp ginger, peeled, grated and chopped finely
½ cup oil
2 heads butter lettuce, washed and torn into bite size pieces
1 papaya, diced
1 package (125 g) prosciutto, in whole pieces on a baking tray in oven for 12-15 minutes at 375°F, until crisp.
½ cup macadamia nuts, chopped
1 avocado, diced
2 – 3 tbsp butter
20 large scallops, fresh if possible or frozen and thawed
Place apple cider vinegar, passion fruit jelly, salt, pepper, basil and ginger in small mixing bowl and whisk until blended.
Whisk in oil until well combined.
Arrange lettuce, papaya, crispy prosciutto pieces, macadamia nuts and avocado on individual salad plates.
Heat butter in large frying pan on medium high heat until just starting to brown.
Add scallops and fry on each side for about 3 minutes, until golden brown and just cooked.
Arrange 5 scallops on each salad plate and drizzle with vinaigrette.
*passion fruit or lilikoi jelly can be found in Culinary Conspiracy or most specialty food stores.
If you happen to be in Hawaii or anywhere that sells fresh Lillikoi fruit, add a whole one to the dressing, unbelievable!