Title: Cinnamon and Chili-Crusted Scallops with Mango Salsa
Categories: Entree Shellfish
Yield: 8 Servings

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
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
2	ts	Oil -- for sauteing
40		Whole sea scallops -- jumbo
		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
		MANGO SALSA
		CINNAMON-CHILI CRUST
		SCALLOPS
		TO SERVE

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 By : Peter Zimmer, Inn of the Anasazi, Santa Fe

From: Naughyde@aol.Com Date: 26 Jun 97 Chile-Heads List Ä

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