Red Chile-crusted Scallops With Papaya And Tortilla Salad

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Dujour07	6	Servings

INGREDIENTS

3	T	Ancho chile powder
2	T	Ground toasted cumin
1	t	Salt
1	t	Freshly-ground black pepper
1/4	c	Olive oil
18		Sea scallops, rinsed patted
		dry
1	c	Peanut or vegetable oil
3		Blue corn tortillas -, 6"
		dia cut very thin
		strips
2	c	Bitter or bittery greens
		such as
		Mizuna, arugula mustard
		greens or frisee
1/2	c	Spicy Orange Vinaigrette
		see recipe
1		Ripe papaya, peeled seeded
		And diced

INSTRUCTIONS

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 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, papaya, and tortilla strips,  being
very careful not to break the strips. Divide among 6 individual  plates
and surround each portion with 3 scallops. This recipe yields  6
servings.  Source: "CHEF DU JOUR - (Show # DJ-9193) - from the TV FOOD
NETWORK"  S(Formatted for MC5): "07-22-1999 by Joe Comiskey -
[email protected]"  Recipe by: Bobby Flay  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 179 Calories From Fat: 111 Total Fat: 12.5g Cholesterol: 14.2mg Sodium: 959.6mg Potassium: 173.2mg Carbohydrates: 3.5g Fiber: <1g Sugar: <1g Protein: 13.8g