1/2 lb of Bay Scallops

1 papaya

1 tbsp chopped Chives

2 tbsp Lime Juice

1/2 tsp Crushed Red Pepper

Personal Choice of Lettuce

1/4 Coconut Butter  

1/4 cup Balsamic Vinegar

Preparation

Slice Papaya in Half and remove seeds. Dice and place in large bowl.

Add Lime Juice, Crushed red pepper and Chives to Papaya Mixture. Set aside.

Reduce Balsamic Vinegar in Small pan until approx 1/2 the liquid remains.

While Balsamic is reducing. Heat Coconut butter in large skillet over Med. High heat.

Carefully add Scallops to pan searing each side for several minutes each side until golden brown.

Remove and place over bed of lettuce. Pour Papaya Salsa over scallops.

Drizzle Balsamic Vinegar reduction on plate or serve on the side for dipping and Enjoy!