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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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