Red chile-crusted scallops with papaya and tortilla salad w
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Ancho chile powder |
| 2 | tablespoons | Ground toasted cumin |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Freshly-ground black pepper |
| ¼ | cup | Olive oil |
| 18 | larges | Sea scallops; rinsed, patted dry |
| 1 | cup | Peanut or vegetable oil |
| 3 | Blue corn tortillas - (6\" dia); cut very thin strips | |
| 2 | cups | Bitter or bittery greens; such as |
| Mizuna; arugula, mustard greens, or frisee | ||
| ½ | cup | Spicy Orange Vinaigrette; (see recipe) |
| 1 | large | Ripe papaya; peeled, seeded, |
| And diced | ||
Directions
Combine the chile powder, cumin, salt and pepper in a bowl. Set aside. In a saute pan over high heat, heat the olive oil until it begins to smoke.
Slightly dredge the scallops in the chile mixture on one side only. Place the scallops in the heated pan, chile-side down, and cook for 20 seconds.
Reduce heat to low, turn the scallops, and cook for 2 to 3 minutes more.
Remove from pan and reserve. In a saucepan over high heat, heat the peanut oil to about 375 degrees or until a tortilla strip sizzles when it is immersed. Fry the tortilla strips for 10 to 20 seconds, or until crisp, and drain on paper towels. In a mixing bowl, dress the greens very lightly with the orange vinaigrette. Combine the greens, papaya, and tortilla strips, being very careful not to break the strips. Divide among 6 individual plates and surround each portion with 3 scallops. This recipe yields 6 servings.
Source: "CHEF DU JOUR - (Show # DJ-9193) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-22-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Bobby Flay
Converted by MM_Buster v2.0l.