1headBoston lettucewashed, dried, and ripped into bite-sized pieces
½lbcrab claw meat
10jumbo cocktail shrimp
1sweet potatoboiled and diced
½large ripe papaya peeled, seeded, and diced
1avocadopeeled, pitted, and diced
Salt and black pepper to taste
Fill a pot with water and lemon slices. Bring to a boil and add the scallops until cooked through. This should be very quick, only until they lose their translucence and turn opaque, then run them under cold water to cool. Note: For purposes of authenticity, the scallops in this recipe are boiled. However, boiling scallops doesn't normally accentuate their flavor, so you can also pan sear them in olive oil and then chill them before adding to the salad.
Combine the dressing ingredients together.
Assemble the seafood and produce over a bed of lettuce, and drizzle with dressing. Enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.