Yield
Makes 4 servings

How to Make It

Step 1

Halve papaya; scoop out seeds, reserving 2 tablespoons. Peel and dice papaya; set aside.

Step 2

Place reserved papaya seeds, papaya juice, and next 7 ingredients in a blender. Blend for 1 minute. With blender running, slowly add olive oil; blend for 30 seconds. Scoop out vanilla bean seeds, and add to mixture; stir. Add vanilla bean.

Step 3

Place scallops in a large stainless steel or glass bowl; stir in reserved papaya, jalapeño, onion, and, if desired, truffle oil. Add blended mixture, stirring well.

Step 4

Cover and refrigerate at least 2 hours. Remove vanilla bean before serving. Spoon into individual glasses; garnish, if desired.

Step 5

Note: If using large sea scallops, cut in half. Papaya and guava juices are available in ethnic markets or on the international aisle at many grocery stores.

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