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Scallop-Papaya Seviche

Yield Makes 4 servings

Ingredients

  • 1 large or 2 small papayas
  • 1/2 cup papaya juice
  • 1/2 cup guava juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh ginger
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 vanilla bean, split in half
  • 1 pound bay or sea scallops
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup finely diced red onion
  • 1 tablespoon white truffle oil, optional
  • Garnish: fresh mint

How to Make It

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

  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.

  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.

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

  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.