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Cinnamon And Chili Crusted Scallops With Mango Salsa

Western.Chefs's picture
  Peeled chopped ripe mango 1 Cup (16 tbs)
  Poblano chilies 2 , diced
  Red onion 1 , diced
  Honey 1 Tablespoon
  Olive oil 1 Tablespoon
  Cilantro 1 Bunch (100 gm), chopped
  Red bell pepper 1 , diced
  Paprika 2 Tablespoon (Spanish / Red)
  Sugar 2 Tablespoon
  Cayenne pepper 2 Tablespoon
  Crushed coriander seeds 3 Tablespoon
  Salt 2 Tablespoon
  Cinnamon 2 Tablespoon
  Olive oil 1 Tablespoon (Or More, For Sauteeing)
  Jumbo scallops 40
  Leafy greens 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

In a medium bowl combine all of the mango salsa ingredients until well mixed.
Set the salsa aside.
In a separate bowl combine the cinnamon-chili crust ingredients.
Dust the scallops with the cinnamon-chili mix until completely covered.
In a 12-inch skillet heat the olive oil and saute them in batches for 2 to 3 minutes on each side or until the desired tenderness.
Place the greens on serving plates and top with 3 to 5 scallops.
Add a dollop of mango salsa by each scallop.

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Cinnamon And Chili Crusted Scallops With Mango Salsa Recipe