Scallops with Lemon Oil

Another good one from the Canyon Ranch Spa cookbook.

FOR THE SCALLOPS:
3 tablespoons olive oil
2 tablespoons grated lemon peel
1 pound large scallops

FOR THE PAPAYA RELISH:
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 papaya, cleaned and diced
2 teaspoons chopped fresh cilantro
1 teaspoon chopped scallions
1 1/2 tablespoons minced red bell pepper
1 teaspoon minced red onion
Pinch salt

In a small bowl, combine olive oil and grated lemon peel. Cover and let sit overnight at room temperature. Strain mixture, using a fine sieve.

In a small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well.

Lightly spray a large saute pan with olive oil. Saute scallops over medium heat until cooked through, about 2 to 3 minutes on each side. Do not overcook.

Serve with 2 teaspoons lemon oil and 2 tablespoons papaya relish.

Makes 4 servings (215 calories each, 9 gm carbohydrate, 11 gm fat, 1 gm fiber)