| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Cklive16 |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Ancho chile powder |
| 2 |
tb |
Ground toasted cumin |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 1/4 |
c |
Olive oil |
| 18 |
lg |
Sea scallops -; (abt 1/2 lb), |
|
|
; rinsed, patted dry |
| 1 |
c |
Peanut or vegetable oil |
| 3 |
|
Tortillas; preferably blue |
|
|
; corn – (6" dia), |
|
|
; cut very thin |
|
|
; strips |
| 2 |
c |
Bitter or peppery greens |
|
|
(such as mizuna; arugula, mustard |
|
|
; greens, |
|
|
OR frisee) |
| 1/2 |
c |
Orange Vinaigrette; see * Note |
| 1 |
lg |
Ripe mango; peeled, seeded, |
|
|
And diced |
INSTRUCTIONS
* Note: See the "Orange Vinaigrette" recipe which is included in this
collection.
Combine the chile powder, cumin, salt and pepper in a bowl. Set aside. In a
saute pan over high heat, heat the olive oil until it begins to smoke.
Slightly dredge the scallops in the chile mixture on one side only. Place
the scallops in the heated pan, chile-side down, and cook for 20 seconds.
Reduce the heat to low, turn the scallops, and cook for 2 to 3 minutes
more. Remove from pan and reserve. In a saucepan over high heat, heat the
peanut oil to about 375 degrees, or until a tortilla strip sizzles when it
is immersed. Fry the tortilla strips for 10 to 20 seconds, or until crisp,
and drain on paper towels. In a mixing bowl, dress the greens very lightly
with the Orange Vinaigrette. Combine the greens, mango, and tortilla
strips, being careful not to break the strips. Divide among 6 individual
plates and surround each portion with 3 cooked scallops. This recipe yields
6 first-course servings.
Comments: The original recipe title as listed is "Red Chile-Crusted Sea
Scallops With Mango And Tortilla Salad And Orange Vinaigrette".
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8675)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
MAD-SQUAD@prodigy.net
03-23-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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