| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | Main course | 8 | Servings |
INGREDIENTS
| 1 | c | Mango, peel, seed & dice |
| 2 | Poblano peppers, diced | |
| 1 | Red onion, diced | |
| 1 | tb | Honey |
| 1 | tb | Fat-free Caesar salad dressing, or olive oil |
| 1 | bn | Chopped fresh cilantro, to taste |
| 1 | Red bell pepper, diced | |
| Salt and pepper, to taste | ||
| 2 | tb | Paprika, Spanish or red |
| 2 | tb | Sugar |
| 2 | tb | Cayenne |
| 3 | tb | Coriander seed, crushed |
| 2 | tb | Salt, or less |
| 2 | tb | Cinnamon |
| 2 | ts | Oil, for sauteing |
| 40 | Whole sea scallops, jumbo | |
| Greens, leafy | ||
| 4 | c | Hot cooked rice, garnished with |
| Fresh chopped cilantro | ||
| Orange zest | ||
| 1/4 | c | Grated carrots, fresh |
| 4 | tb | Sunflower seeds, honey coated |
| 2 | lb | Green beans, steamed |
INSTRUCTIONS
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), 4.1 g fat. Recipe by: Peter Zimmer, Inn of the Anasazi, Santa Fe Posted to CHILE-HEADS DIGEST V3 #367 by Naughyde@aol.com on Jun 26, 1997
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