Cinnamon and chili-crusted scallops with mango salsa

8 Servings

Ingredients

QuantityIngredient
1cupMango, peel, seed & dice
2Poblano peppers, diced
1Red onion, diced
1tablespoonHoney
1tablespoonFat-free Caesar salad dressing, or olive oil
1bunchChopped fresh cilantro, to taste
1Red bell pepper, diced
Salt and pepper, to taste
2tablespoonsPaprika, Spanish or red
2tablespoonsSugar
2tablespoonsCayenne
3tablespoonsCoriander seed, crushed
2tablespoonsSalt, or less
2tablespoonsCinnamon
2teaspoonsOil, for sauteing
40Whole sea scallops, jumbo
Greens, leafy
4cupsHot cooked rice, garnished with
Fresh chopped cilantro
Orange zest
¼cupGrated carrots, fresh
4tablespoonsSunflower seeds, honey coated
2poundsGreen beans, steamed

Directions

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