Best Red Chile Crusted Sea Scallops With Mango Tortilla Salad And Citrus Vinaigrette Recipes

SPICY MANGO SCALLOPS

Spicy Mango Scallops image

This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

12 sea scallops (1-1/2 pounds)
1 tablespoon peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
Minced fresh cilantro

Steps:

Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

A SALAD OF SEARED SCALLOPS, MANGO SALSA AND TORTILLA STRIPS

A Salad of Seared Scallops, Mango Salsa and Tortilla Strips image

Make and share this A Salad of Seared Scallops, Mango Salsa and Tortilla Strips recipe from Food.com.

Provided by 2Bleu

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

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
peanut oil, for frying (about 1 cup)
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 red onions, finely chopped
1 1/4 cups extra virgin olive oil
salt, to taste
black pepper, to taste
1 large mango, peeled, pitted and diced
1 red pepper, finely diced
1 yellow pepper, finely diced
1/4 cup cilantro, chopped
3 cups salad greens (mizuna, arugula and frisee)

Steps:

FOR THE SCALLOPS: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large sauté pan until smoking.
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.
Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
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.
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.
FOR THE SALSA: Mix all ingredients into a small bowl.
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.
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.