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Seared Scallops with Papaya Salsa recipe

Seared Scallops with Papaya Salsa recipe

  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Scallops

I made this for my husband's birthday, and we both thought it was divine. It's a fabulous meal for summer entertaining.

81 people made this

IngredientsServes: 2

  • 1 small papaya - peeled, pips removed and chopped
  • 1 red pepper, chopped
  • 1/2 green chilli, seeded and minced
  • 1/2 red onion, chopped
  • 2 tablespoons fresh lime juice
  • handful chopped fresh coriander
  • 1 teaspoon salt
  • 2 tablespoons plain flour
  • pinch freshly ground black pepper
  • 1 tablespoon olive oil
  • 500g (1 1/4 lb) sea scallops

MethodPrep:20min ›Cook:6min ›Ready in:26min

  1. In a medium bowl, combine papaya, red pepper, chilli, onion, lime juice, coriander and 1/4 teaspoon salt. Set aside.
  2. In a large plastic bag, combine flour, black pepper and remaining 3/4 teaspoon salt. Add scallops, and shake to coat.
  3. In a large frying pan, heat oil over medium heat. Add scallops and sear 2 to 3 minutes on each side, being careful not to overcook. Serve scallops over papaya salsa.

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Reviews & ratingsAverage global rating:(78)

Reviews in English (60)

by Karen D.

Something else.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 flavour to the scallops (which I choose not to coat with flour before frying).-21 Jul 2008

Altered ingredient amounts.Really good. I would put less onion, and more chilli, coriander and of the other veggies... I've used very small frozen sea scallops and it was really good. Thank you.-07 Aug 2008

by KEDO2

Something else.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!-21 Jul 2008

1. First make the salsa, add all the ingredients to a large bowl and season with sea salt and freshly ground black pepper. Taste and adjust as needed, adding more Canderel Sugarly or lime juice if required. Put to one side.

2. Season the scallops then add the oil to a large frying pan so they have plenty of room. Add them all around the pan and cook for 2-3 minutes or until the underside is beginning to just turn golden.

3. Starting with the first one you added to the pan, turn each scallop and cook the other side for a minute or two. Remove and sit on a plate.

4. Plate three scallops per serving on top of the salsa along with some spinach leaves. Garnish with coriander leaves if you wish.

Still searching for what to cook ?

  • 3/4 cup mango (1/2 mango) diced
  • 3/4 cup papaya (1/2 small papaya) diced
  • 1/4 cup red onion diced
  • 2 tablespoons fresh mint leaves minced
  • 1 pinch chili powder
  • 1 tablespoon lime juice
  • 1/4 teaspoon orange-ginger flavored salt
  • Black Pepper Freshly ground
  • 20 large dry-packed scallops
  • 1/2 teaspoon kosher or sea salt
  • black pepper Freshly ground
  • 1 tablespoon Cooking oil

Cooking With Rania: Seared Scallops With Tropical Fruit Salsa

Rania Harris, of Rania's Catering, is continuing her under the sea theme for Lent.

Video Transcript

- Welcome back. Today wraps up a month-long series with Rania Harris featuring seafood recipes that have been so delicious.

- Yes. And perhaps, she is saving the best for last. So here's Rania showing us how to make seared scallops and a tropical fruit salsa. Take it away, Rania.

RANIA HARRIS: Good morning. Well, this is the last segment in March on all things from the sea. But I want you to know that I picked another one of my all-time favorites today, and this is to saute big, beautiful, luscious sea scallops and top them with a wonderful fresh fruit salsa.

I'm thinking, the end of March, maybe fruit's going to be a little better, I hope, but I'm thinking towards summertime and warmer-weather entertaining, even though it's probably light years away. OK. Let me tell you about the scallops. Super important. All scallops have a muscle. It's very easy to identify, and you want to take that muscle straight off because it's tough and you don't want to be eating it.

So I'm going to do one more. You see how much wider it is? You simply take this, and you discard it. And you don't want bay scallops for this recipe, folks. You definitely want sea scallops because they're a little bigger. And you want to season them with a little bit of salt. And you want to season them with a little pepper. And then, you want some olive oil-- good, fruity olive oil, already heated in a saute pan.

And as you can see, I'm using a smaller pan here because I don't have a lot of scallops. And you want to put them right in the pan. And you don't want to move them until a crust-- if you will-- forms at the bottom, and that way they won't stick. If you recall, we did the same thing with our bourbon-glazed salmon. We were very, very careful when we moved it.

So this one's being a little uncooperative, but I got them. And these are mostly all the same size, so they should cook rather evenly. And talk to you now about my salsa. Here, I have chopped red Bermuda onion. Here, I have a chopped red bell pepper. Wonderful color going on here. And here, I have chopped fresh mango.

You can buy your fruit already cut, but then I need you to dice it even smaller. And I did the same thing with my cantaloupe. You can always substitute papaya if you don't want cantaloupe, but I love the flavor of cantaloupe. And pineapples. So yes, this was a definite cheat.

All three of my fruits-- not my pepper, not my onion-- I went ahead and bought those containers that are fresh in the supermarket, and I just diced them a little bit more on my own. Now, I'm going to add jalapeno. And how much you add is really up to you. You don't want to overwhelm it, but you can always add a little bit more if you think this hasn't have enough heat to it.

This is cilantro. Again, some people hate cilantro because it's really a genetic thing, believe it or not, and they think it tastes like soap. That's OK. You can substitute fresh basil if you don't want the cilantro in here. Now, at this point, I would like to add a little bit of salt, a little bit of pepper. You can add a white wine vinegar, I happen to have champagne vinegar.

That's the wine, going to add that in next. I'm going to add in some olive oil, not a whole lot. And I'm going to come back to my scallops because I think they're ready to be flipped. You can see how that crust has formed, it's exactly what I am looking for. We're going to flip these over.

Yum is all I have to say. Take a look at this. Putting all the scallops on the plate and sprinkle some of the salsa on top. As you can see, I made extra salsa because I like it on all things fish and chicken. Garnish it with some cilantro, and there you go. Great, great, great quick dinner.

Well, I'm Rania Harris. That's the end of fish and seafood for the month. Miss you and love you, and bon appetit.

- We love you too, Rania. She is speaking my language. Like, it's really-- I want to just head over to her house now because that looks so good.

- You should go. No, I need you to do the rest of this show. But just the salsa alone, that was my favorite part.

- The scallops were my favorite part. But then you put them together, it's like chocolate and peanut butter. The perfect combo.

Thank you all so very much for your kind words after my dog died. We miss Jezebel tons but we are keeping busy (and showering her brother Jake with lots of extra attention)…we’re doing okay :)

For the past week and a half, my husband and I have been home while our kids are away at camp. It’s been a really wonderful “staycation”…the type of experience I recommend for all parents, if possible! My husband usually travels quite a bit for work and is only home on the weekends, which means we don’t get to spend that much time together. Having almost 2 straight weeks for just the two of us to hang out has been really, really amazing.

Earlier in the summer, we came to the realization that our house was in major need of deep cleaning, some painting, and a bunch of small fixes here and there. We also hatched a plan to redecorate our kids rooms. With the kiddos gone, we’ve been working steadily to accomplish these tasks (except for the painting…we hired someone to do that) and it feels really good. We rented a 10 yard dumpster and got rid of SO many things that were cluttering up our home we’ve also donated lots of items and even sold some at a yard sale.

In addition to all the working (and multiple trips to Ikea), we’ve played a lot, too. We’ve gone on lots of walks and hikes, and watched a bunch of movies…Crazy, Stupid Love was my favorite! We’ve also been cooking a lot. Because our kids don’t really like fish or seafood, and we don’t eat it much when they are around, we’ve had it for a lot of our meals. We thought this Seared Scallops recipe was really terrific.

I adore scallops. They are a great source of protein and they are SO quick to make…seriously, this recipe only takes about 10 minutes. I adapted it slightly from my friend Lynda and it’s a keeper, for sure.

I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren’t in season now so we enjoyed ours over chopped broccoli and yellow squash (from our garden) sautéed with garlic and olive oil instead. I think these scallops would also be great over rice (or any grain, really) pasta would work, too (but seriously…when does pasta NOT work?).

I LOVE the Alaskan Weathervane scallops from Vital Choice(
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Seared Scallops with Mushroom Cream Sauce

Today I sit and ponder life and authenticity. So many people live each day behind a mask. So many people don’t know the authentic self hidden away deep inside them. So many people are lost in the masquerade of trying to be who society wants them to be. What a world it would be if we could all be and express our authentic selves. Every day.

This recipe takes the authentic flavor of the scallops and adds a luscious mushroom cream sauce. Not masking a flavor. Enriching. Combining flavors to create a dish that speaks for itself, bringing out the delicious natural beauty of the ingredients. I love this one. Enjoy!

*The beauty of this dish is the ease of preparing such a succulent scallop recipe with tasty rich flavor.
*When preparing the scallops, rinse in cool water and remove any side-muscles that may still be attached. This is a small piece tough tissue on the side of the scallop. I have found that they are often already removed from the scallops when I purchase them. Also, they won’t hurt you if they slip by, so don’t spend too much time searching.
*When preparing the mushrooms, rinse with cold water and pat dry. They cook best if not completely saturated with water during the washing process.
*This recipe makes two large servings or four smaller servings.
*This recipe pairs well with cauliflower rice. Save some of the sauce for the rice! This recipe also pairs well with Roasted Basil Green Beans.
*If you are not a scallop guru, I recommend cooking them all the way through. You will find some sites that state you can eat your scallops raw or medium. I live in a land-locked state with frozen scallops, and therefore I always make sure they are cooked through. There is risk of illness if eating under-cooked seafood.
*After adding the heavy cream to the sauce, you may need to adjust the burner temperature. Be sure to stir continually or the sauce may boil over.
*I like to cook my sauce until it is the consistency of thin gravy (see photos of the dish). You may choose to cook longer and enjoy yours a bit thicker if you like.

Fresh Fish Recipes – Seattle Fish Company

The three most important things to remember when cooking fish are “don’t overcook”, “don’t over-season”, and “keep it moist”! As a rule of thumb, fish should be cooked 12 minutes per inch in thickness, but this will vary depending on cooking method. A fish is done when the translucency in the center of the fillet is almost gone. Use a pairing knife to test. Also, don’t forget that fresh fish should be cooked simply so its flavor stands alone. A touch of butter and lemon may be all you need. Lastly, different types of fish require different cooking techniques. Use the technique that will keep your fillet moist and tender. In general, a leaner fish needs moist heat while a fattier one does not.

Tips for Grilling Fish

Fish steaks and fillets should be at least ½ inch in thickness when grilling, and may or may not need a marinade, depending on the species or the chef. A firm-fleshed fish is always a good choice for the grill because it holds together well. Always quickly sear both sides of a fish steak or fillet over the hottest portion of the grill and then move to the edges to finish the cooking. Again, the hotter and faster the better!

Tips on Baking Fish

Simply stated, fish should be baked in a 425º F oven for 12 minutes per inch of thickness. Fattier fish, like Salmon or Black Cod, need very little additional fat like oil or butter, while leaner fish like halibut, do.

Tips For Pan-Searing Fish

Pan-frying or pan-searing are two of the easiest methods for cooking fish. Simply add oil or butter to a non-stick pan, lightly season and cook over medium heat. In general, the thinner the fillet, the higher the heat. If a thick fillet is cooked at too high of a heat, the outside will burn and the inside will remain raw.

Seared Scallops with Papaya Salsa recipe - Recipes

Seafood lovers unite! Here’s a meal that will seem gourmet without the hours of prep work. The photos don’t lie, this meal is truly beautiful looking layered out on a platter and it tastes just as great as it looks!

Don’t be shy about playing around with the raspberry sauce, it’s extremely flavorful but a simple search on the Internet can find lots of fun varieties that can utilize this recipe in different ways!

I found it best to let the risotto be completely cooked before I started the sauce or the scallops, because unless you are a professional chef it can be hard at times to balance three different activities in the kitchen at once. Take your time on perfecting the scallops. You want them to be lightly browned on top, but not too little and not too much. Compare it to the photo above because they were truly delicious and we couldn’t wait to try them after we snapped a picture!

The texture of the scallops is wonderful and the pairing with the risotto can not be beat. I hope you enjoy the simplicity and gourmet style of this recipe and it becomes a favorite for your recipe book!

Seared Scallops with Tropical Fruit Salsa

3/4 cup mango ((1/2 mango) diced)
3/4 cup papaya ((1/2 small papaya) diced)
1/4 cup red onion (diced)
2 tablespoons fresh mint leaves (minced)
1 pinch chili powder
1 tablespoon lime juice
1/4 teaspoon orange-ginger flavored salt
Black Pepper (Freshly ground)

20 large dry-packed scallops
1/2 teaspoon kosher or sea salt
black pepper (Freshly ground)
1 tablespoon Cooking oil

Assemble the tropical fruit salsa and set aside.

Pat the scallops dry with a paper towel and season with the salt. Heat a medium skillet over medium-high heat and add the cooking oil. When the oil is hot but not smoking and add the scallops. Make sure that the scallops do not touch – they should have a finger-width’s space between them. Fry 1-1/2 to 2 minutes each side and remove immediately to prevent overcooking. Timing depends on how thick your scallops are. The scallops should have a golden brown crust and the interior will be medium-rare.


Combine first 6 ingredients set aside.

Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops cook 2 minutes on each side or until done. Remove scallops from pan keep warm.

Pour wine mixture into pan cook over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, and cook 1 minute or until reduced to 1/3 cup. Remove from heat stir in butter. Spoon sauce over scallops sprinkle scallops with parsley.