Cinnamon And Chili-crusted Scallops With Mango Salsa

Can it be, that the chief object of existence is to sing, and play, and dress and dance? Do not these things, when we reflect upon them, look more like the pursuits of butterflies and grasshoppers, and canary birds – than of rational creatures? Is it not melancholy to see beings with never-dying souls, sinking to the amusements of children; and employing time as if it were given them for nothing but mirth; and using the world as if it were created by God only to be a sort of playground for its inhabitants?

John Angell James

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	T	Honey
1	T	Fat-free Caesar salad
		dressing or olive oil
1		Chopped fresh cilantro, to
		taste
1		Red bell pepper, diced
		Salt and pepper, to taste
2	T	Paprika, Spanish or red
2	T	Sugar
2	T	Cayenne
3	T	Coriander seed, crushed
2	T	Salt, or less
2	T	Cinnamon
2	t	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	T	Sunflower seeds, honey
		coated
2	lb	Green beans, steamed

INSTRUCTIONS

In a medium bowl combine all of the mango salsa ingredients until well
mixed. Set aside. In a separate bowl combine the cinnamon-chili crust
ingredients. 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. 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

A Message from our Provider:

“Who hears ‘Depart from me, for I never knew you\”?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 204 Calories From Fat: 131 Total Fat: 14.9g Cholesterol: 30.5mg Sodium: 41.9mg Potassium: 249.3mg Carbohydrates: 18.5g Fiber: 5.7g Sugar: 7.9g Protein: 2.7g