Recipe - Cinnamon And Chili-Crusted Scallops With Mango Salsa

MANGO SALSA
1 cup Mango, peel, seed & dice
2 Poblano peppers, minced
1 Red onion, minced
1 tablespoon Honey
1 tablespoon Fatfree Caesar salad
dressing, or olive oil
1 bn Chopped fresh cilantro, to
taste
1 Red bell pepper, minced
Salt and pepper, to taste

CINNAMONCHILI CRUST
2 tablespoon Paprika, Spanish or red
2 tablespoon Sugar
2 tablespoon Cayenne
3 tablespoon Coriander seed, crushed
2 tablespoon Salt, or less
2 tablespoon Cinnamon

SCALLOPS
2 teaspoon Oil, for sauteing
40 Whole sea scallops, jumbo

TO SERVE
Greens, leafy
4 cup Hot cooked rice, garnished
with
Fresh chopped cilantro
Orange zest
One fourth cup Grated carrots, fresh
4 tablespoon Sunflower seeds, honey
coated
2 pound 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 cinnamonchili crust ingredients.

3. Debeard scallops, rinse and drain. Dust the scallops with the
cinnamonchili mix until completely covered. Let stand about 10 minutes. In
a 12inch 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 by: Peter Zimmer, Inn of the Anasazi, Santa Fe Posted to CHILEHEADS
DIGEST V3 #367 by Naughyde@aol.com on Jun 26, 1997