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Scallop-Papaya Seviche recipe
Photographer Ralph Anderson, 

Scallop-Papaya Seviche

You’ll want to cut large sea scallops into pieces so they “cook” evenly in the citrus juices. If you prefer traditionally cooked seafood, blanch the scallops in boiling salted water for 1 or 2 minutes, then proceed with recipe.

Recipe:  Scallop-Papaya Seviche

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