Recipe: Scallops with Tomatoes and Papaya

Bal Arneson focuses on lighter fare in her new cookbook – like this savoury scallops dish

Credit: Courtesy Whitecap Books

Savoury and sweet come together in this scallops, tomatoes and papaya dish

Check out this savoury scallop dish with antioxidant-rich sweet papaya – we defy you not to dig in!

Local celebrity chef and spice goddess Bal Arneson has just released a brand new cookbook. Bal’s Quick & Healthy Indian features aromatic dishes that steer clear of heavy cream and butter in favour of lighter fare: beans, lentils, fruit, vegetables, spices and fresh herbs. Oh, and scallops.


  • 1/4 cup (60 ml) grapeseed oil (divided)
  • 12 medium scallops
  • 1 tbsp (15 ml) finely chopped garlic
  • 1 tbsp (15 ml) cumin seeds
  • 1/2 tsp (2 ml) Spanish paprika
  • 1/2 tsp (2 ml) ground coriander
  • salt to taste
  • 1 cup (250 ml) halved cherry tomatoes
  • 1 medium-sized ripe papaya, cut into bite-sized pieces


  1. Heat 2 tbsp (30 ml) of the oil in a skillet over medium-high heat.
  2. When oil is hot, sear scallops on each side. Remove them from the skillet and set aside.
  3. Heat remaining 2 tbsp (30 ml) of oil in skillet. When oil is hot, add garlic and cook for 10 seconds.
  4. Add cumin seeds, paprika, coriander and salt and cook for 5 seconds.
  5. Stir in tomatoes and cook until tender, about 3-5 minutes.
  6. Add papaya and cook for 3 minutes.
  7. Gently add cooked scallops to sauce.
  8. Serve with rice.

Serves 4

Recipe and photo from Bal’s Quick & Healthy Indian. Published by Whitecap Books Ltd., ©2011. Reprinted with permission of the publisher.