Are you looking for a fresh, Southwest Florida take on your typical Memorial Day barbecue? Liven up your menu with a special entrée from West Wind Inn executive chef and kitchen manager, Thomas Sisson. Just in time for summer grilling season, Chef Sisson shares a delicious recipe for Grilled Sea Scallops with Papaya Salsa, so you can create a culinary masterpiece from your own kitchen. To sample more delectable dishes from Chef Sisson, we invite you to visit Normandie Seaside Café at West Wind Inn. View the menu here!
Grilled Sea Scallops with Papaya Salsa
• 1 lb. scallops
• 4 (10 inch) bamboo skewers
• 1 ripe papaya, diced
• 1/2 medium red onion, chopped (1 cup)
• 1/4 c. coarsely chopped fresh cilantro
• 2 tbsp. lime juice, about 1 lime
• 1 clove garlic, minced or pressed
• 1/8 tsp. pepper
• 2 tsp. vegetable oil
Rinse scallops and pat dry; set aside. Soak bamboo skewers in water. In medium bowl, combine papaya, red onion, garlic, cilantro, one tablespoon lime juice and pepper. Mix gently to avoid mashing papaya. Cover and refrigerate (it will keep for up to two days). Place scallops on skewers. Mix together oil and one tablespoon lime juice. Baste scallops and place on oiled grate. Grill until opaque, about three to four minutes on each side. Serve with salsa on the side.
It’s time to hit the grill for your Memorial Day barbecue and serve up a delicious meal for your family and guests to enjoy. Your friends at West Wind Inn wish you and your family a safe and happy Memorial Day weekend as we honor and remember the many men and women who have sacrificed to serve our country.