Cinnamon and chili-crusted scallops with mango salsa
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mango, peel, seed & dice |
| 2 | Poblano peppers, diced | |
| 1 | Red onion, diced | |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Fat-free Caesar salad dressing, or olive oil |
| 1 | bunch | Chopped fresh cilantro, to taste |
| 1 | Red bell pepper, diced | |
| 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 | Whole sea scallops, jumbo | |
| Greens, leafy | ||
| 4 | cups | Hot cooked rice, garnished with |
| Fresh chopped cilantro | ||
| Orange zest | ||
| ¼ | cup | Grated carrots, fresh |
| 4 | tablespoons | Sunflower seeds, honey coated |
| 2 | pounds | Green 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