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Ingredientes
- 3 Tbsp. Ancho chile pwdr
- 2 Tbsp. Grnd toasted cumin
- 1 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 1/4 c. Extra virgin olive oil
- 18 lrg Sea scallops - (abt 1/2 lb) rinsed, patted dry
- 1 c. Peanut or possibly vegetable oil
- 3 x Tortillas, preferably blue corn - (6" dia) cut very thin strips
- 2 c. Bitter or possibly peppery greens
- Â Â (such as mizuna, arugula, mustard greens, or possibly frisee)
- 1/2 c. Orange Vinaigrette see * Note
- 1 lrg Ripe mango peeled, seeded,
- Â Â and diced
Direcciones
- Combine the chile pwdr, cumin, salt and pepper in a bowl. Set aside.
- In a saute/fry pan over high heat, heat the extra virgin olive oil till it begins to smoke. Slightly dredge the scallops in the chile mix 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 min more. Remove from pan and reserve.
- In a saucepan over high heat, heat the peanut oil to about 375 degrees, or possibly till a tortilla strip sizzles when it is immersed. Fry the tortilla strips for 10 to 20 seconds, or possibly till 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".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 6 servings | |
| Calories 402 | |
| Calories from Fat 218 | 54% |
| Total Fat 24.45g | 31% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 710mg | 30% |
| Potassium 587mg | 17% |
| Total Carbs 24.21g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.98g | 3% |
| Protein 24.36g | 39% |
