Seared Scallops with Papaya Salsa

Seared Scallops with Papaya Salsa


79 people made this

About this recipe: I made this for my husband's birthday, and we both thought it was divine. It's a fabulous meal for summer entertaining.


Serves: 2 

  • 1 small papaya - peeled, pips removed and chopped
  • 1 red pepper, chopped
  • 1/2 green chilli, seeded and minced
  • 1/2 red onion, chopped
  • 2 tablespoons fresh lime juice
  • handful chopped fresh coriander
  • 1 teaspoon salt
  • 2 tablespoons plain flour
  • pinch freshly ground black pepper
  • 1 tablespoon olive oil
  • 500g (1 1/4 lb) sea scallops

Prep:20min  ›  Cook:6min  ›  Ready in:26min 

  1. In a medium bowl, combine papaya, red pepper, chilli, onion, lime juice, coriander and 1/4 teaspoon salt. Set aside.
  2. In a large plastic bag, combine flour, black pepper and remaining 3/4 teaspoon salt. Add scallops, and shake to coat.
  3. In a large frying pan, heat oil over medium heat. Add scallops and sear 2 to 3 minutes on each side, being careful not to overcook. Serve scallops over papaya salsa.

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Reviews (6)

Karen D.

Something else. This is a great recipe if you are having guests over for dinner. Easy to make, impressive to serve. I split the sauce in half -- the first half I kept as a finely diced salsa, the second half I pureed in a blender to make more of a sauce. I presented the scallops by first making a small pool of sauce, layering the scallops on top, and then finally garnishing the scallops with the salsa. It looked nice and added some nice flavour to the scallops (which I choose not to coat with flour before frying). - 21 Jul 2008


Altered ingredient amounts. Really good. I would put less onion, and more chilli, coriander and of the other veggies... I've used very small frozen sea scallops and it was really good. Thank you. - 07 Aug 2008


Something else. Like others, I skipped flouring the scallops and just seared them over medium-high heat for 2-3 minutes per side. Also, as others suggested, I made half of the papaya mix into a salsa, and I pureed the other half into a sauce. This recipe makes LOADS of the papaya sauce, so even if you halve it, you will have plenty to work with. We really enjoyed this! - 21 Jul 2008

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