Scallop-Papaya Seviche

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

Preparation

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.