In a large bowl combine Mango, Papaya, Minced Red Onion, Jalapeño & Cooked Shrimp & toss with
1 Tbs Cilantro, Pineapple, Lemon & 1 Tbs Lime Juice & refrigerate for 1 hour.
In another bowl toss Watercress with Shaved Onion, Olive Oil, Salt & Pepper
In Large Skillet heat 1 1/2 Tbs Butter over medium heat.
Then roll Scallops in Sugar pressing down to coat Scallops good. Cook Scallops 2 minutes on each side.
Salad Dressing :
In medium sauté pan combine Shallots, Wine & 3 Tbs Lime Juice & bring to a boil then reduce heat & simmer for 2 minutes. Then add 1 1/2 Stick butter and melt. Whisk in Honey, Salt,Pepper & 2 Tbs Cilantro
Place Watercress in dish, put big scoop salsa on watercress, place 4 Scallops around plate & drizzle
dressing over salad.