Scallop-Papaya Seviche

Ingredients

• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh chopped
• 3 tablespoons mint leaves fresh chopped
• 0.5 cup guava blend juice 
• 1  jalapeño diced seeded finely
• 0.5 cup papaya juice 
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 4 servings garnish: mint fresh
• 0.3 cup olive oil extra-virgin
• 2 small papayas 
• 1 teaspoon pepper freshly ground
• 0.5 cup onion diced red finely
• 1 pound sea scallops 
• 1 tablespoon truffle oil white
• 1  vanilla pod split

Equipment

• bowl
• blender

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.
3. Add vanilla bean.
4. Place scallops in a large stainless steel or glass bowl; stir in reserved papaya, jalapeo, onion, and, if desired, truffle oil.
5. Add blended mixture, stirring well.
6. Cover and refrigerate at least 2 hours.
7. Remove vanilla bean before serving. Spoon into individual glasses; garnish, if desired.
8. 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.