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
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