Reviewed: Oct. 6, 2009

I used this recipe for the papaya sauce only as I do not like scallops. The sauce makes a lot, so we varied our dishes for it. Served over Tuna steaks (not bad), rolled in a tortilla with baked cod for a fish taco (pretty good) and ate as a dip with pita chips. I did refrigerate it for a couple hours to help the flavors blend, and it was better the next day. Doesn't keep long though.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: May 2, 2009

Definitely a keeper~the papaya sauce is not only delicious but very colorful. A great compliment for the pan seared scallops!

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jhuck

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Reviewed: Apr. 16, 2009

Very good. I made a double batch...but used 2 whole jalepenos. I did not flour scallops either. I seared in olive oil that I had flavored with lots of garlic, pepper and lemon pepper. Pureeed salsa was wonderful the next day over veggie omlettes

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eric

Cooking Level: Expert

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Reviewed: Nov. 21, 2008

This was really really good! I didn't flour the scallops, i don't understand why you would do that to them. I pureed half and kept half as salsa. They were both really good, although I think we preferred the salsa better, so next time maybe I will puree a quarter of it and keep the other 3/4 as salsa. The flavours and the colours were both fantastic! I also served it with Goldys special salad. Perfect!!! Next time maybe I'll add a little bulgur... Thank you!!!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Apr. 29, 2008

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.

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Christine Somma

Cooking Level: Intermediate

Home Town: Matawan, New Jersey, USA

Living In: Keyport, New Jersey, USA

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Reviewed: Feb. 14, 2008

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).

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jnusser

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Reviewed: Dec. 15, 2007

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

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Apr. 4, 2007

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).

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jan. 29, 2007

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.

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Nicolette

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Reviewed: Jan. 27, 2007

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!

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Jan. 2, 2007

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

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jewliifith

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Reviewed: Aug. 15, 2006

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!

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Marissa's Mommy

Home Town: Bothell, Washington, USA

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Reviewed: Aug. 4, 2006

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.

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bethanykate

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2006

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.

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Emmy

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Oct. 23, 2005

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.

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JLDUFF

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Reviewed: Jul. 29, 2005

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.

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HECKPAM

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Reviewed: Apr. 4, 2004

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

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JENN_77

Cooking Level: Expert

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Reviewed: Mar. 31, 2004

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!

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LisaA

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2004

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).

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Sep. 27, 2003

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!

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JOYCESHAW

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Seared Scallops with Spicy Papaya Sauce

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