Scallops with Papaya Salsa

Serves 4

Ingredients:

Papaya Salsa:

1 fresh papaya, peeled and chopped
2 nectarines, chopped
½ cup chopped sweet onion
1 mild green chili, seeds removed and chopped
1 tablespoon fresh cilantro, chopped

Scallops:

1 pound sea scallops
1 tablespoon oil
½ teaspoon dried tarragon
½ teaspoon dried basil
½ cup dry white wine
3 to 4 cups cooked long grain rice

Directions:

Papaya Salsa:

Combine ingredients.

Scallops:

In a medium skillet, sauté scallops in oil. Add tarragon, basil, and white wine. Cover and simmer until scallops are just cooked, about 6 to 8 minutes. Serve over rice and top with salsa.

From The St. Louis Herb Society Cook Book, third edition, 1994, pages 72 and 223.