Ingredients:

-1 small papaya, peeled, seeded, and chopped
-1/2 red bell pepper, seeded and chopped
-1 medium red onion, chopped
-2 tablespoons fresh lime juice
-1 tablespoon fresh chopped cilantro
-1 tablespoon minced jalapeno pepper
-1/2 teaspoon salt
-2 tablespoons all-purpose flour
-freshly ground pepper
-1 pound sea scallops, muscle tabs removed
-1 tablespoon olive oil

To make the salsa:
Combine the papaya, bell pepper, onion, lime juice, cilantro, jalapeno, and 1/4 teaspoon of the salt in a bowl.

1. Combine the flour, ground pepper, and the remaining 1/4 teaspoon salt in a large zip-close bag
2. Add the scallops, seal the bag and shake to coat the scallops
3. Heat large nonstick skillet
4. Swirl in the oil
5. Shake the excess four off the scallops and place them in the skillet
6. Cook, turning, until the scallops are golden brown on the outside, and just opaque in the center, about 1 minute per side
7. Serve the scallops over the salsa