Round out your dinner: Add 1/2 cup cooked wild rice, 1/2 cup steamed spinach; 3/4 cup cream of carrot soup.

Ingredients

　　1/4 cup olive oil

　　1/4 cup grated lemon zest

　　1 tsp honey

　　1/2 tsp fresh lime juice

　　Half a ripe papaya, peeled and diced

　　1 1/2 tbsp minced red bell pepper

　　2 tsp chopped cilantro

　　1 tsp chopped green onion

　　1 tsp minced red onion

　　Pinch of salt

　　1 lb sea scallops (about 12)

　　In a small bowl, combine 3 tbsp oil and zest. Let sit 1 hour at room temperature. Strain mixture, using a fine sieve. In another small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well. Heat 1 tbsp oil in a large saute pan. Sauté scallops over medium heat until cooked through, about 2 to 3 minutes on each side. For each serving, place 3 scallops on a plate and drizzle1 tbsp lemon oil over scallops. Top with 2 tbsp papaya relish.

Nutrition Per Serving

　　14 g fat (1 g saturated fat)

　　9 g carbohydrates

　　20 g protein

　　2 g fiber

　　#### Nutritional analysis provided by Self