Instructions: In a bowl, combine the papaya, bell pepper, onion, lime juice, cilantro, jalapeno and 1/4 teaspoon salt.

In a large self-closing plastic bag, combine flour, ground pepper and the remaining 1/4 teaspoon salt; add the scallops, seal the bag and shake to coat the scallops.

Heat a large nonstick skillet. Swirl in the oil. Shake the excess flour off the scallops and place them in the hot oil. Cook, turning, until the scallops are golden brown on the outside and just opaque in the center, about 1 minute per side. Serve the scallops over the salsa.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Note: Scallops often come with tabs of muscle still attached to them. The muscle is tough and should be removed before cooking. To remove, peel the muscle tab away from the scallop and discard.

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