Seafoods recipes

Cinnamon And Chili Crusted Scallops With Mango Salsa

Course : Seafoods
Serves: 8

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Ingredients:

-- mango salsa

1 cup mango -- peel, seed and dice

2 medium poblano peppers -- diced

1 medium red onion -- diced

1 tablespoon honey

1 tablespoon fat-free caesar salad dressing -- or olive oil

1 bunch chopped fresh cilantro -- to taste

1 medium red bell pepper -- diced

1 teaspoon salt and pepper -- to taste

--- cinnamon-chili crust

2 tablespoons paprika -- spanish or red

2 tablespoons sugar

2 tablespoons cayenne

3 tablespoons coriander seed -- crushed

2 tablespoons salt -- or less

2 tablespoons cinnamon

-- scallops

2 teaspoons oil -- for sauteing

40 whole sea scallops -- jumbo

1 bunch greens -- leafy

4 cups hot cooked rice -- garnished with

1 tablespoons fresh chopped cilantro

1 teaspoon orange zest

1/4 cup grated carrots -- fresh

4 tablespoons sunflower seeds -- honey coated

2 pounds green beans -- steamed

Preparation / Directions:

1. In a medium bowl combine all of the mango salsa ingredients until well mixed. Set aside. 2. In a separate bowl combine the cinnamon-chili crust ingredients. 3. Debeard scallops, rinse and drain. Dust the scallops with the cinnamon-chili mix until completely covered. Let stand about 10 minutes. In a 12-inch skillet, heat the olive oil and saute scallops in batches for 2 to 3 minutes on each side or until the desired tenderness. 4. Place the greens (spinach, mustard greens, or frisee lettuce, etc.) on serving plates and top with a serving of scallops. Add a dollop of mango salsa beside each scallop.

Nutritional Information:

305 Calories (kcal); 5g Total Fat; (14% calories from fat); 15g Protein; 53g Carbohydrate; 17mg Cholesterol; 1712mg Sodium

Cinnamon And Chili Crusted Scallops With Mango Salsa

Ingredients:

Preparation / Directions:

Nutritional Information:

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