Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Mango, peel, seed & dice |
2 \N | Poblano peppers, diced |
1 \N | Red onion, diced |
1 tablespoon | Honey |
1 tablespoon | Fat-free Caesar salad dressing, or olive oil |
1 bunch | Chopped fresh cilantro, to taste |
1 \N | Red bell pepper, diced |
\N \N | Salt and pepper, to taste |
2 tablespoons | Paprika, Spanish or red |
2 tablespoons | Sugar |
2 tablespoons | Cayenne |
3 tablespoons | Coriander seed, crushed |
2 tablespoons | Salt, or less |
2 tablespoons | Cinnamon |
2 teaspoons | Oil, for sauteing |
40 \N | Whole sea scallops, jumbo |
\N \N | Greens, leafy |
4 cups | Hot cooked rice, garnished with |
\N \N | Fresh chopped cilantro |
\N \N | Orange zest |
¼ cup | Grated carrots, fresh |
4 tablespoons | Sunflower seeds, honey coated |
2 pounds | Green beans, steamed |
MANGO SALSA
CINNAMON-CHILI CRUST
SCALLOPS
TO SERVE
1. In a medium bowl combine all of the mango salsa ingredients until well mixed. Set aside.
2. In a separate bowl combine the cinnamon-chili crust ingredients.
3. Debeard scallops, rinse and drain. Dust the scallops with the cinnamon-chili mix until completely covered. Let stand about 10 minutes. In a 12-inch skillet, heat the olive oil and saute scallops in batches for 2 to 3 minutes on each side or until the desired tenderness.
4. Place the greens (spinach, mustard greens, or frisee lettuce, etc.) on serving plates and top with a serving of scallops. Add a dollop of mango salsa beside each scallop.
MENU - Plate with confetti rice and steamed (crispy tender) young green beans. (Recipe may be halved.) Yield: 8 servings or 5 scallops per serving.
McServing 297 cals (12% fat), 4⅒ g fat.
Recipe by: Peter Zimmer, Inn of the Anasazi, Santa Fe Posted to CHILE-HEADS DIGEST V3 #367 by Naughyde@... on Jun 26, 1997