Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette

Name: Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters ancho chile powder; 2 basil leaves, chiffonade; 1 teaspoon freshly ground black pepper; 59 milliliters chopped cilantro; 3 blue corn tortillas, cut into very thin strips; 710 milliliters assorted greens, mizuna, arugula and frisee; 2 Tbsps ground toasted cumin; 4 servings Kosher salt; 59 milliliters lemon juice; 59 milliliters fresh lime juice; 1 large ripe mango, peeled, pitted and diced; 59 milliliters olive oil; 296 milliliters pure olive oil; 59 milliliters fresh orange juice; 237 milliliters peanut oil; 1 red pepper, finely diced; 2 Tbsps finely chopped red onion; 1 teaspoon salt; 4 servings Salt and freshly ground pepper; 12 sea scallops, rinsed and patted dry; 4 servings Citrus Vinaigrette; 1 yellow pepper, finely diced

Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette is a gluten free and vegan recipe with 4 servings. One portion of this dish contains roughly 3g of protein, 28g of fat, and a total of 325 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. If you have orange juice, lemon juice, salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

Combine ancho, cumin, salt and pepper in a medium shallow bowl.

Ingredients you will need

Salt And Pepper

Cumin

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Bowl

Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture.

Ingredients you will need

Scallops

Cooking Oil

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Frying Pan

Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more.

Ingredients you will need

Scallops

Chili Pepper

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Frying Pan

Remove from pan and reserve.

Equipment you will use

Frying Pan

Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.

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Tortilla Strips

Salt

Cooking Oil

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Paper Towels

Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Vinaigrette

Greens

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Bowl

Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro.

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Yellow Pepper

Tortilla

Cilantro

Scallops

Greens

Drizzle everything with more of the vinaigrette and serve.

Ingredients you will need

Vinaigrette

Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Basil

Onion

Equipment you will use

Blender

Equipment

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.