Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette Recipe

Name: Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup ancho chile powder; 2 tablespoons ground toasted cumin; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/4 cup olive oil; 12 sea scallops, rinsed and patted dry; 1 cup peanut oil; 3 blue corn tortillas, cut into very thin strips; Kosher salt; 1/4 cup fresh orange juice; 1/4 cup fresh lime juice; 1/4 cup lemon juice; 2 basil leaves, chiffonade; 2 tablespoons finely chopped red onion; 1 1/4 cups pure olive oil; Salt and freshly ground pepper; 3 cups assorted greens, mizuna, arugula and frisee; Citrus Vinaigrette; large ripe mango, peeled, pitted and diced; 1 red pepper, finely diced; 1 yellow pepper, finely diced; 1/4 cup chopped cilantro

Servings: persons

1/4 cup ancho chile powder
2 tablespoons ground toasted cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
12 sea scallops, rinsed and patted dry
1 cup peanut oil
3 blue corn tortillas, cut into very thin strips
Kosher salt
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup lemon juice
2 basil leaves, chiffonade
2 tablespoons finely chopped red onion
1 1/4 cups pure olive oil
Salt and freshly ground pepper
3 cups assorted greens, mizuna, arugula and frisee
Citrus Vinaigrette
large ripe mango, peeled, pitted and diced
1 red pepper, finely diced
1 yellow pepper, finely diced
1/4 cup chopped cilantro

1
Combine ancho, cumin, salt and pepper in a medium shallow bowl.
2
Heat oil in a large saute pan until smoking.
3
Dredge 1 side of each scallop in the spice mixture.
4
Place the scallops in the heated pan, chile side down and cook for 20 seconds.
5
Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more.
6
Remove from pan and reserve.
7
Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
8
Combine juices, basil and onion in a blender and blend until smooth.
9
With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.
10
Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste.
11
Place the greens on a large platter.
12
Arrange the scallops around the platter.
13
Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro.
14
Drizzle everything with more of the vinaigrette and serve.

1278

kcal

Calories

122

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 22 ingredients. The key ingredients include: 1/4 cup ancho chile powder, 2 tablespoons ground toasted cumin, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and more.

Yes, Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette 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.

Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette

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