Red Chile-Crusted Sea Scallops with Mango and Tortilla Salad and Orange Vinaigrette

Yield:
6 first-course servings
Level:
Easy
Ingredients
  • 3 tablespoons Ancho chile powder
  • 2 tablespoons ground toasted cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 18 large sea scallops, rinsed and patted dry (about 1/2 pound)
  • 1 cup peanut or vegetable oil
  • Three 6-inch tortillas, preferably blue corn, cut into very thin strips
  • 2 cups bitter or peppery greens, such as mizuna, arugula, mustard greens, or frisee
  • 1/2 cup Orange Vinaigrette
  • 1 large ripe mango, peeled, seeded and diced
Directions
  • 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.


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