Seared Scallops with Papaya Salsa

    Seared Scallops with Papaya Salsa

    24saves
    26min


    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.

    Ingredients
    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

    Method
    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)

    by
    1

    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

    0

    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

    by
    0

    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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