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  • Cinnamon And Chili Crusted Scallops With Mango Salsa

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    Ingredients

    • MANGO SALSA
    • 1 c. mango peel, seed & dice
    • 2 x poblano peppers diced
    • 1 x red onion diced
    • 1 Tbsp. honey
    • 1 Tbsp. fat-free Caesar salad dressing or possibly extra virgin olive oil
    • 1 bn minced fresh cilantro to taste
    • 1 x red bell pepper diced salt and pepper to taste CINNAMON-CHILI CRUST
    • 2 Tbsp. paprika Spanish or possibly red
    • 2 Tbsp. sugar
    • 2 Tbsp. cayenne
    • 3 Tbsp. coriander seed crushed
    • 2 Tbsp. salt or possibly less
    • 2 Tbsp. cinnamon SCALLOPS
    • 2 tsp oil for sauteing
    • 40 whl sea scallops jumbo TO SERVE greens leafy
    • 4 c. warm cooked rice garnished with fresh minced cilantro orange zest
    • 1/4 c. grated carrots fresh
    • 4 Tbsp. sunflower seeds honey coated
    • 2 lb green beans steamed

    Directions

    1. 1. In a medium bowl combine all of the mango salsa ingredients till well mixed. Set aside.
    2. 2. In a separate bowl combine the cinnamon-chili crust ingredients.
    3. 3. Debeard scallops, rinse and drain. Dust the scallops with the cinnamon-chili mix till completely covered. Let stand about 10 min.
    4. In a 12-inch skillet, heat the extra virgin olive oil and saute/fry scallops in batches for 2 to 3 min on each side or possibly till the desired tenderness.
    5. 4. Place the greens (spinach, mustard greens, or possibly frisee lettuce, etc.) on serving plates and top with a serving of scallops. Add in a dollop of mango salsa beside each scallop.
    6. MENU - Plate with confetti rice and steamed (crispy tender) young green beans. (Recipe may be halved.)
    7. Yield: 8 servings or possibly 5 scallops per

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