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Receta Red Chile Crusted Scallops With Papaya And Tortilla Salad With Spicy Orange Vinaigrette

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Raciónes: 6

Ingredientes

Cost per serving $3.75 view details
  • 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 rinsed, patted dry
  • 1 c. peanut or possibly vegetable oil
  • 3 x blue corn tortillas - (6" dia) cut very thin strips
  • 2 c. bitter or possibly bittery greens, such as
  •     mizuna, arugula, mustard greens, or possibly frisee
  • 1/2 c. Spicy Orange Vinaigrette (see recipe)
  • 1 lrg ripe papaya peeled, seeded,
  •     and diced

Direcciones

  1. Combine the chile pwdr, cumin, salt and pepper in a bowl. Set aside.
  2. 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 heat to low, turn the scallops, and cook for 2 to 3 min more. Remove from pan and reserve.
  3. 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.
  4. 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.
  5. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 253g
Recipe makes 6 servings
Calories 341  
Calories from Fat 194 57%
Total Fat 21.72g 27%
Saturated Fat 6.24g 25%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 556mg 23%
Potassium 630mg 18%
Total Carbs 17.77g 5%
Dietary Fiber 2.9g 10%
Sugars 8.06g 5%
Protein 20.3g 32%
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