Cinnamon and Chili-Crusted Scallops with Mango Salsa

* Exported from MasterCook *

Cinnamon and Chili-Crusted Scallops with Mango Salsa

Recipe By : Peter Zimmer, Inn of the Anasazi, Santa Fe
Serving Size : 8 Preparation Time :0:00
Categories : Eat-lf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- MANGO SALSA
1 cup mango -- peel, seed & dice
2 poblano peppers -- diced
1 red onion -- diced
1 tablespoon honey
1 tablespoon fat-free Caesar salad dressing -- or olive oil
1 bunch chopped fresh cilantro -- to taste
1 red bell pepper -- diced
salt and pepper -- to taste
-- CINNAMON-CHILI CRUST
2 tablespoons paprika -- Spanish or red
2 tablespoons sugar
2 tablespoons cayenne
3 tablespoons coriander seed -- crushed
2 tablespoons salt -- or less
2 tablespoons cinnamon
-- SCALLOPS
2 teaspoons oil -- for sauteing
40 whole sea scallops -- jumbo
-- TO SERVE
greens -- leafy
4 cups hot cooked rice -- garnished with
fresh chopped cilantro
orange zest
1/4 cup grated carrots -- fresh
4 tablespoons sunflower seeds -- honey coated
2 pounds green beans -- steamed

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.


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