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1
Combine the chile powder, cumin, salt and pepper in a bowl.
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2
Set aside.
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3
In a saute pan over high heat, heat the olive oil until it begins to smoke.
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4
Slightly dredge the scallops in the chile mixture on one side only.
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5
Place the scallops in the heated pan, chile side down, and cook for 20 seconds.
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6
Reduce the heat to low, turn the scallops, and cook for 2 to 3 minutes more.
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7
Remove from pan and reserve.
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8
In a saucepan over high heat, heat the peanut oil to about 375 degrees, or until a tortilla strip sizzles when it is immersed.
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9
Fry the tortilla strips for 10 to 20 seconds, or until crisp, and drain on paper towels.
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10
In a mixing bowl, dress the greens very lightly with the orange vinaigrette.
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11
Combine the greens, mango, and tortilla strips, being careful not to break the strips.
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12
Divide among 6 individual plates and surround each portion with 3 cooked scallops.
