Scallop-Papaya Seviche

Name: Scallop-Papaya Seviche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chopped fresh cilantro; 1 Tbsp chopped fresh ginger; 3 Tbsps chopped fresh mint; 118 milliliters guava juice; 1 jalapeño, seeded and finely diced; 118 milliliters papaya juice; 1 teaspoon kosher salt; 2 Tbsps fresh lime juice; 4 servings Garnish: fresh mint; 59 milliliters extra-virgin olive oil; 2 smalls large or papayas; 1 teaspoon freshly ground pepper; 118 milliliters finely diced red onion; 454 grams bay or sea scallops; 1 Tbsp white truffle oil, optional; 1 vanilla bean, split in half

Need A mixture of cilantro, jalapeño, sea scallops, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Ingredients you will need

Papaya

Seeds

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.

Ingredients you will need

Vanilla Bean

Olive Oil

Papaya

Juice

Seeds

Equipment you will use

Blender

Add vanilla bean.

Ingredients you will need

Vanilla Bean

Place scallops in a large stainless steel or glass bowl; stir in reserved papaya, jalapeo, onion, and, if desired, truffle oil.

Ingredients you will need

Truffle Oil

Scallops

Papaya

Onion

Equipment you will use

Bowl

Add blended mixture, stirring well.

Cover and refrigerate at least 2 hours.

Remove vanilla bean before serving. Spoon into individual glasses; garnish, if desired.

Ingredients you will need

Vanilla Bean

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.

Ingredients you will need

Scallops

Papaya

Guava

Equipment

Blender

Bowl

Ingredients

Servings:

59milliliters

chopped fresh cilantro 1Tbsp

chopped fresh ginger 3Tbsps

chopped fresh mint 118milliliters

guava juice 1

jalapeño, seeded and finely diced 118milliliters

papaya juice 1teaspoon

kosher salt 2Tbsps

fresh lime juice 4servings

Garnish: fresh mint 59milliliters

extra-virgin olive oil 2smalls

large or papayas 1teaspoon

freshly ground pepper 118milliliters

finely diced red onion 454grams

bay or sea scallops 1Tbsp

white truffle oil, optional 1

vanilla bean, split in half

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.

Santa Ema Reserve Chardonnay

Santa Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.