Red Chile-Crusted Scallops With Mango And Tortilla Salad

Recipe Ingredients

3 tablespoons	45ml	Ancho chile powder
2 tablespoons	30ml	Ground toasted cumin
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/4 cup	59ml	Olive oil
18 cups	4266ml	Sea scallops - (abt 1/2 lb) - rinsed, patted dry (large)
1 cup	237ml	Peanut or vegetable oil
3		Tortillas, preferably blue corn - (6" dia) - cut very thin strips
2 cups	474ml	Bitter or peppery greens
		(such as mizuna, arugula, mustard greens,
		Or frisee)
1/2 cup	118ml	Orange Vinaigrette - see * Note
1 cup	237ml	Ripe mango - peeled, seeded, (large)
		And diced

Recipe Instructions

* Note: See the "Orange Vinaigrette" recipe which is included in this collection.

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.

This recipe yields 6 first-course servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8675)

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