Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season to taste with salt and pepper.
In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.
The next day, remove the flesh from half the papaya and cut into medium dice. Slice the remaining half into long strips.
Pour the lime juice off the fish. Gently fold the drained fish and scallop mixture with the remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.