Cinnamon and chili-crusted scallops with mango salsa

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

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