I struggled rating this recipe since there were two of us eating this, each with different opinions. First, the preparation: Hubs did flour the scallops, under protest, in the interest of experimentation and for purposes of rating the recipe as written. He still prefers searing the scallops without flouring them. You can use higher heat and he prefers to season the scallops directly. I prepared the salsa, and as I was doing so, was not impressed. Red pepper, red papaya and red onion provided little variation in color, therefore making it look particularly uninteresting. Thank goodness for the flecks of cilantro and jalapeno for the little contrast in color they provided. As for taste, you can't go wrong with seared scallops, really, unless you overcook them. Hubs did a good job. Odd, he liked that papaya salsa much better than I did, and he doesn't care for cilantro! He found it subtle in flavor, which he appreciated as it didn't compete or distract from enjoying the delicate flavor of the scallops. I, on the other hand, found it relatively flavorless save for the cilantro. Overall I found the dish ok, I guess, but definitely not a "make again." For a tropical salsa, I would prefer something brighter, fresher, and more interesting. Mango and pineapple, or even just pineapple, would have been ideal additions. Hubs says "a four," I say "a weak three." I served this with fresh Florida sweet corn and Rick Bayless' Green Poblano Rice (excellent, by the way).
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I struggled rating this recipe since there were two of us eating this, each with different...