This is a print preview of "Cinnamon And Chili Crusted Scallops With Mango Salsa" recipe.

Cinnamon And Chili Crusted Scallops With Mango Salsa Recipe
by Global Cookbook

Cinnamon And Chili Crusted Scallops With Mango Salsa
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  Servings: 8

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. In a medium bowl combine all of the mango salsa ingredients till 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 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. 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