Recipe courtesy of Gourmet Magazine
6 first-course servings



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 the 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, mango, and tortilla strips, being careful not to break the strips. Divide among 6 individual plates and surround each portion with 3 cooked scallops.


Blackened Sea Scallops

Recipe courtesy of Cheryl Smith

Red Beans and Rice

Sea Bass "Puttanesca"

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Red Velvet Cupcakes

Recipe courtesy of Terri Wahl

Red Ruby Sangria

Recipe courtesy of No Author

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Red Velvet Cake

Recipe courtesy of Bobby Flay

NY Strip Steak with Red Wine-Rosemary Butter

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking