Cinnamon And Chili-Crusted Scallops With Mango Salsa
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Cinnamon And Chili-Crusted Scallops With Mango Salsa
  Cinnamon    Scallops    Mango    Salsa  
Last updated 6/12/2012 1:16:28 AM. Recipe ID 46347. Report a problem with this recipe.
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      Title: Cinnamon and chili-crusted scallops with mango salsa
 Categories: Main course
      Yield: 8 Servings
 
MMMMM------------------------MANGO SALSA-----------------------------
      1 c  Mango, peel, seed & dice
      2    Poblano peppers, diced
      1    Red onion, diced
      1 tb Honey
      1 tb Fat-free Caesar salad
           -dressing, or olive oil
      1 bn Chopped fresh cilantro, to
           -taste
      1    Red bell pepper, diced
           Salt and pepper, to taste

MMMMM--------------------CINNAMON-CHILI CRUST-------------------------
      2 tb Paprika, Spanish or red
      2 tb Sugar
      2 tb Cayenne
      3 tb Coriander seed, crushed
      2 tb Salt, or less
      2 tb Cinnamon

MMMMM--------------------------SCALLOPS-------------------------------
      2 ts Oil, for sauteing
     40    Whole sea scallops, jumbo

MMMMM--------------------------TO SERVE-------------------------------
           Greens, leafy
      4 c  Hot cooked rice, garnished
           -with
           Fresh chopped cilantro
           Orange zest
    1/4 c  Grated carrots, fresh
      4 tb Sunflower seeds, honey
           -coated
      2 lb Green beans, steamed
 
  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.
  
  MENU - Plate with confetti rice and steamed (crispy tender) young
  green beans. (Recipe may be halved.) Yield: 8 servings or 5 scallops
  per serving. McServing 297 cals (12% fat), 4.1 g fat.
  
  Recipe 




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Recipe ID 46347 (Apr 03, 2005)

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