Scallops with Habanero Coconut Sauce and Habanero Mango Salsa

Name: Scallops with Habanero Coconut Sauce and Habanero Mango Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 avocado, sliced; 237 milliliters canned kidney beans, drained and rinsed; 946 milliliters canola oil; 59 milliliters chicken stock; 237 milliliters coconut milk; 2 flour tortillas; 1 bunch fresh parsley, chopped; 2 cloves garlic, chopped; 2 servings Ground cumin, to taste; 2 limes, juiced; 2 servings Kosher salt and freshly ground black pepper, to taste; 2 servings Kosher salt, to taste; 2 servings Lime juice, to taste; 1 ripe mango, peeled, pitted and diced; 2 Tbsps olive oil; 3 Tbsps olive oil; 1 small Spanish onion, sliced; 2 habanero peppers, seeded and diced; 4 habanero peppers, seeded and sliced; 4 larges sea scallops, cleaned

Scallops with Habanero Coconut Sauce and Habanero Mango Salsa might be just the main course you are searching for. This recipe makes 2 servings with 1428 calories, 17g of protein, and 123g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. It is a pricey recipe for fans of Mexican food. Head to the store and pick up mango, olive oil, kosher salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

In a saute pan over medium heat, heat 3 tablespoons olive oil and cook the habenero peppers and onion until the onion is browned. Season the mixture with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Peppers

Onion

Equipment you will use

Frying Pan

Pour the mixture into a blender or food processor, add the coconut milk and chicken stock and blend until smooth.

Ingredients you will need

Chicken Stock

Coconut Milk

Equipment you will use

Food Processor

Blender

Add salt if needed.

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Salt

Combine the mango, beans, habanero peppers, garlic, parsley, and lime juice. Stir to combine. Season with salt, and pepper, to taste.

Ingredients you will need

Lime Juice

Habanero Chili

Parsley

Peppers

Garlic

Pepper

Beans

Mango

Salt

Garnish the salsa with avocado slices.

Ingredients you will need

Avocado Slices

Salsa

In a deep, heavy-bottomed saute pan with high sides, heat the oil to 350 degrees F.

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Cooking Oil

Equipment you will use

Frying Pan

Cut the tortillas into 6 diamond shaped pieces. Working in batches and careful not to overcrowd the pan, fry the tortillas in the oil until golden brown.

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Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Drain the tortillas on paper towels and transfer to a large bowl. Toss the tortillas with salt, cumin, and lime juice.

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Lime Juice

Tortilla

Cumin

Salt

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Paper Towels

Bowl

Heat a saute pan over medium-high heat and add in 2 tablespoons olive oil. Season the scallops with salt and pepper. Sear scallops for 2 minutes per side until golden brown.

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Salt And Pepper

Olive Oil

Scallops

Equipment you will use

Frying Pan

For serving, place 2 scallops in each plate.

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Scallops

Drizzle sauce over top of them and serve with a side of salsa and a few tortilla chips.

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Tortilla Chips

Salsa

Sauce

Equipment

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. 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. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.