I took the advice of the most helpful reviewer. the flavor was very good. i liked the consistency of the salsa better than the puree. i would leave it as salsa next time.

Just made this for a valentine's treat... Presents extremely well with lots of color. I didn't flour the scallops and simmered 1/2 of the salsa to make a sauce as previous cooks have mentioned. Definitely recommend doing both. The cooked salsa does really brings the whole dish together. I made this with the Gourmet Mushroom Risotto (also on this site).

I added tomato and green pepper because I had it in the hamper. I tossed this with cooked and cooled shrimp for a lovely side dish at a recent party we were invited to. Everybody loved it

I might experiment with this. I thought there was WAY too much red onion....to the point of overpowering much else. Next time I would cut the onion back to no more than 1/4 to 1/3 cup. (Maybe we just have really big red onions here in Florida?? lol) This was not the least bit spicy to me either. I prepared the scallops with the flour and thought they were very good. I used the big scallops (ten dollars a pound).

Real nice recipe. I skipped the flour and changed the papaya to pineapple. It gave it a real nice and light taste. Wasn't that spicy and I added a whole jalapeno. I served it with uncle bens wild rice, which was a good compliment. Defenitly makes a lot of sauce...as others...i would recomend keeping half as a salsa. Which is great on salads or or even burgers.

Restaurant quality entree. I skipped coating the scallops with flour, which resulted in a much paler colored meat. The salsa was awesome, I used mango instead. Had plenty left over for another meal. Thanks Carla!

The spicy Papaya "Sauce" also makes a great salsa!

I loved this recipe for how easy it was to make. I kept the salsa at room temp so it wouldn't "cool" the scallops too fast. I followed the suggestion of not using "flour" for the scallops.. I bought the big, Japanese jumbo scallops. Careful not to overcook.. they were sweet and a perfect combo with the salsa. To spice it up I changed the pepper to habanero, used regular sweet yellow onions (Walla Walla). I made some rice cooked in coconut milk.. and voila!! It even looked pretty on the plate! Great choice!

This is really good - however, it does make a TON of sauce!! (and really, what else can you use it for?? :) However, what really dismayed me was the cost of this meal!! It's a great meal but is definitely a "special occasion" meal! I made this along with Goldys Special Salad and I think I spent over $30 for the scallops and salad (for 2 people). I would probably try with smaller (cheaper) bay scallops next time and reserve half the papaya in the fridge to eat later.

This is delicious! I used bay scallops this time and will try the big ones next time, as they will probably stay together better. The sauce was very tasty. On the suggestions of other reviewers, we paired this with Goldy's Special Salad and it was a beautiful, delicious, nutritious meal.

I was very excited to make this recipe after reading all of the reviews, but I was a tad disappointed with it. It was an easy recipe, but really didn't have a lot of flavor. The onions are very overpowering, even after cutting the amount in half, and there was no "spice" at all - I even put in a full jalepeno pepper rather than the 1 tsp it called for. I also think mango would be a better choice than the papaya.

I do not like scallops, but made this for my husband for valentines day, because he loves them. I have a new love for scallops because of this recipe. Excellent.

Scallops where really good. I didnt have red pepper and used diced avacado.

Delicious! I made this for the first time when company came over and it was a big hit!! I followed others suggestions and did not flour the scallops, simply put salt and a little pepper in a ziploc bag and shook them to coat. I also served over Goldy's Special Salad and it was YUMMY!!! I will definitely be making this recipe again!

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 with Goldy's Special Salad (found on allrecipes.com).

This meal was absolutely delicious. The only thing we did different was lightly simmer the papaya sauce for about (5) minutes to make it blend together. Big hit.

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 flavor to the scallops (which I choose not to coat with flour before frying).

This was okay. I chose to flour and fry the scallops, if I make this again, I won't. I also used the smaller sea scallops, and I think it would of been better if I had used larger ones. I also took the salsa and pureed and heated it up, that was very good.

My husband first cooked this for me on Valentines day, and we both were so impressed with the presentation and flavor. The vivid colors of papaya and red pepper make this dish so pretty. The onion is a bit too strong, might skip it next time. A lot of chopping for this dish, but quite worth it. Think we'll serve it again for next dinner guests!

This recipe was ok. I made it last night for Valentine's day dinner and I expected a lot more given the reviews. The "salsa" was excellent, but the sea scallops were a little bland and got cold too fast on top of the cold salsa mixture. The two just didn't go together that well and reminded me of some dishes I get in trendier restaurants that just don't turn out to be that good because someone was trying to be a little too creative. I don't think I would ever flour scallops again. I'd rather just pan fry them in some flavored oil. Part of the problem may have been that I did use the large sea scallops (which I was told have better flavor) rather than the small bay scallops. In my opinion, scallops just don't have much flavor in any form. I prefer Chinese scallop dishes a lot more.