This tropical salad with fresh papaya, mangoes, scallops and prawns is an exotic warm weather dish!
ingredients
directions
If time permits, infuse the oil by placing one vanilla bean in the oil, cover and let stand 2 days up to 2 weeks. Dry the second vanilla bean and grind in a spice or coffee grinder.
Split open the vanilla bean and scrape out the pulp into the corn oil. In a small bowl, combine the oil and lemon juice. Season with salt and pepper.
Peel the papaya and mango. Dice one-third of each fruit and stir with the sweet potato into the dressing. Cut the remaining fruit lengthwise into thin slices.
Separate the head portion of the shrimp from the tails. Boil the head of the shrimp until red for garnish. Cut the shrimp tails in half lengthwise, remove from shell and discard the vein. Season the scallops and shrimp with salt, pepper and creole seasoning. In a large Non stick pan heat the olive oil, add the reserved vanilla bean and saute the seafood 2-3 minutes on each side until golden.
Toss the salad greens with 1/2 cup of the dressing. Arrange in center of four plates. With a slotted spoon, drain and arrange the fruit and sweet Potato around the salad. Add the scallops, shrimp and some slice fruit attractively over the greens. Garnish the plate with the shrimp heads and some fresh Herbs if available.