Cinnamon And Chili Crusted Scallops With Mango Salsa

Course : Seafoods
Serves: 8
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-- 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

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