A Salad Of Seared Scallops, Mango Salsa And Tortilla Strips Recipe

Name: A Salad Of Seared Scallops, Mango Salsa And Tortilla Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Scallops; 1/4 cup dried ancho chile powder; 2 tablespoons ground cumin; 1 teaspoon salt; 1 teaspoon black pepper; 1/4 cup olive oil; 12 sea scallops, rinsed and patted dry; Blue Corn Tortilla Strips; peanut oil, for frying (about 1 cup); 3 blue corn tortillas, cut into very thin strips; kosher salt; Citrus Vinaigrette; 1/4 cup fresh orange juice; 1/4 cup fresh lime juice; 1/4 cup lemon juice; 2 basil leaves, chiffonade; 2 tablespoons red onions, finely chopped; 1 1/4 cups extra virgin olive oil; salt, to taste; black pepper, to taste; Mango Salsa; 1 large mango, peeled, pitted and diced; 1 red pepper, finely diced; 1 yellow pepper, finely diced; 1/4 cup cilantro, chopped; Salad; 3 cups salad greens (mizuna, arugula and frisee)

Servings: persons

Scallops
1/4 cup dried ancho chile powder
2 tablespoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
12 sea scallops, rinsed and patted dry
Blue Corn Tortilla Strips
peanut oil, for frying (about 1 cup)
3 blue corn tortillas, cut into very thin strips
kosher salt
Citrus Vinaigrette
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup lemon juice
2 basil leaves, chiffonade
2 tablespoons red onions, finely chopped
1 1/4 cups extra virgin olive oil
salt, to taste
black pepper, to taste
Mango Salsa
1 large mango, peeled, pitted and diced
1 red pepper, finely diced
1 yellow pepper, finely diced
1/4 cup cilantro, chopped
Salad
3 cups salad greens (mizuna, arugula and frisee)

1
FOR THE SCALLOPS: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking.
2
Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds.
3
Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
4
FOR THE TORTILLA STRIPS: Heat oil to 375 degrees F. Fry the tortilla strips in batches. Remove to a plate lined with paper towels and season with salt.
5
FOR THE VINAIGRETTE: Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
6
FOR THE SALSA: Mix all ingredients into a small bowl.
7
ASSEMBLY: Place mixed (salad) greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste.
8
Place the greens on a large platter. Arrange the scallops around the platter. Mound the mango salsa and then the fried tortillas in the center of the plate. Drizzle everything with more of the vinaigrette and serve.

952

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Scallops, 1/4 cup dried ancho chile powder, 2 tablespoons ground cumin, 1 teaspoon salt, and more.

Yes, A Salad Of Seared Scallops, Mango Salsa And Tortilla Strips falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

A Salad Of Seared Scallops, Mango Salsa And Tortilla Strips

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