| 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
A Message from our Provider:
“No one understands like Jesus”