Name: Red Chile-Crusted Scallops with Papaya And Tortilla Salad W
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; 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 lg Ripe papaya; peeled, seeded,; And diced

A vital element for building a family is instilling a healthy sense of heritage – an appreciation of family roots, both earthly and spiritual. Yet it is increasingly common in our world for children to have no such sense of continuity or regard for family history. Too many feel that they have come from nothing and are bound for nothing- and this goes for Christians, too. Family heritage is a subject of neglect that is in need of rehabilitation. It is one of the disciplines of a godly family (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Dujour07	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; 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	lg	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 -
joecomiskey@netzero.net"
Recipe by: Bobby Flay
Converted by MM_Buster v2.0l.

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