*  Exported from  MasterCook  *

           Cinnamon and Chili-Crusted Scallops with Mango Salsa

Recipe By     : Peter Zimmer, Inn of the Anasazi, Santa Fe
Serving Size  : 8    Preparation Time :0:00
Categories    : Eat-lf

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -- MANGO SALSA
   1      cup           mango -- peel, seed & dice
   2                    poblano peppers -- diced
   1                    red onion -- diced
   1      tablespoon    honey
   1      tablespoon    fat-free Caesar salad dressing -- or olive oil
   1      bunch         chopped fresh cilantro -- to taste
   1                    red bell pepper -- diced
                        salt and pepper -- to taste
                        -- CINNAMON-CHILI CRUST
   2      tablespoons   paprika -- Spanish or red
   2      tablespoons   sugar
   2      tablespoons   cayenne
   3      tablespoons   coriander seed -- crushed
   2      tablespoons   salt -- or less
   2      tablespoons   cinnamon
                        -- SCALLOPS
   2      teaspoons     oil -- for sauteing
  40      whole         sea scallops -- jumbo
                        -- TO SERVE
                        greens -- leafy
   4      cups          hot cooked rice -- garnished with
                        fresh chopped cilantro
                        orange zest
     1/4  cup           grated carrots -- fresh
   4      tablespoons   sunflower seeds -- honey coated
   2      pounds        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. 


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