halve papaya. Remove seeds and flesh from one half to make the boat.
Cut the other half into long strips. Rinse
scallops. Wipe dry and marinate for 10 minutes. Bring a
suitable amount of water to the boil. Add rice vinegar. Scald
scallops in water. Dish up and drain well. Scald in hot oil.
diced kale stalks. Slice green cucumber and arrange on plate. Heat wok.
Sauté ginger slice with 1 tbsp of oil. Discard ginger. Add scallops
and diced kale stalks. Sizzle wine. Put in sauce and papaya. Mix
well. Arrange on papaya boat. Place on top of green cucumber slices.