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Vietnamese-style scallops with papaya salad

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For the papaya salad

  • 110g/4oz green papaya, peeled, seeds removed, julienned
  • 4 spring onions, trimmed, julienned
  • 2 pomelos, peeled, segmented, roughly chopped
  • 2 tbsp fresh mint leaves, shredded
  • 2 tbsp chopped fresh coriander leaves
  • 2 tbsp chopped fresh holy basil leaves (available from some supermarkets and Asian grocers)

For the dressing

For the Vietnamese-style scallops

To serve

  • 1 tbsp uncooked basmati rice, toasted in a dry frying pan until pale golden-brown, crushed
  • 1 x 20g/¾oz punnet cress

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