Seared Scallops with Spicy Papaya Sauce Recipe -
Seared Scallops with Spicy Papaya Sauce Recipe
  • READY IN 35 mins

Seared Scallops with Spicy Papaya Sauce

Recipe by  

"I made this for my husbands birthday, and it was a hit. We both ooohed and aaahed throughout dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. In a medium bowl, combine papaya, red pepper, jalapeno onion, lime juice, cilantro, and 1/4 teaspoon salt. Set aside.
  2. In a large sealable bag, combine flour, black pepper, and remaining 3/4 teaspoon salt. Add scallops, and shake to coat.
  3. In a large skillet, heat oil over medium heat. Add scallops; cook and stir until golden. Serve scallops over papaya sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2004

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).

Most Helpful Critical Review
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.


62 Ratings

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

Feb 12, 2004

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.

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!

Aug 04, 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.

Jan 29, 2003

I mixed this with chilean sea bass cut into small chunks. Everyone loved it. I can't believe how simple this was and how amazing it tasted.

Feb 24, 2003

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.


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 29.6 g
  • 59%
  • Sodium
  • 912 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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