Cinnamon And Chili Crusted Scallops With Mango Salsa Recipe
Summary
Main IngredientMango
Ingredients
| Mango Salsa | ||
| 1 cup, peeled, seeded, and diced mango | ||
| 2 poblano chilies, diced | ||
| Red onion | 1 , diced | |
| Honey | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Cilantro | 1 Bunch (100gm), chopped | |
| Red bell pepper | 1 To taste, diced | |
| Cinnamon-Chili Mix for Crust | ||
| 2 tablespoons Spanish or red paprika | ||
| Sugar | 2 Tablespoon | |
| Cayenne pepper | 2 Tablespoon | |
| Coriander seeds | 3 Tablespoon, crushed | |
| Salt | 2 Tablespoon | |
| Cinnamon | 2 Tablespoon | |
| Scallop Preparation | ||
| 1 tablespoon olive oil, or more for sauteing | ||
| 40 jumbo sea scallops | ||
| Leafy greens | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a medium bowl combine all of the mango salsa ingredients until well mixed.
Set the salsa aside.
In a separate bowl combine the cinnamon-chili crust ingredients.
Dust the scallops with the cinnamon-chili mix until completely covered.
In a 12-inch skillet heat the olive oil and saute them in batches for 2 to 3 minutes on each side or until the desired tenderness.
Place the greens on serving plates and top with 3 to 5 scallops.
Add a dollop of mango salsa by each scallop.
Set the salsa aside.
In a separate bowl combine the cinnamon-chili crust ingredients.
Dust the scallops with the cinnamon-chili mix until completely covered.
In a 12-inch skillet heat the olive oil and saute them in batches for 2 to 3 minutes on each side or until the desired tenderness.
Place the greens on serving plates and top with 3 to 5 scallops.
Add a dollop of mango salsa by each scallop.
Chef
