Scallops with Lemon Oil

Chef Richard 4 Servings 30 minutes

A quick and easy spin on a classic recipe!


For the Scallops:

  • 3 tablespoons olive oil
  • 2 tablespoons grated lemon peel
  • 1 pound large scallops

 For the Papaya Relish:

  • 1 teaspoon honey
  • ½ teaspoon fresh lime juice
  • ½ papaya, cleaned and diced
  • 2 teaspoons chopped fresh cilantro
  • 1 teaspoon chopped scallions
  • 1½ 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 sauté pan with olive oil. Sauté scallops over medium-heat until cooked through, about 2 to 3 minutes one each side. Do not overcook.
  •  Serve with 2 teaspoon lemon oil and 2 tablespoons papaya relish.

 Note: If you would like to use the lemon oil right away, place oil and lemon peel in a blender, puree and strain.