Ingredients
- 3 Tbsp. ancho chile pwdr
- 2 Tbsp. grnd toasted cumin
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 1/4 c. extra virgin olive oil
- 18 lrg sea scallops rinsed, patted dry
- 1 c. peanut or possibly vegetable oil
- 3 x blue corn tortillas - (6" dia) cut very thin strips
- 2 c. bitter or possibly bittery greens, such as
- mizuna, arugula, mustard greens, or possibly frisee
- 1/2 c. Spicy Orange Vinaigrette (see recipe)
- 1 lrg ripe papaya peeled, seeded,
- and diced
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Red Chile Crusted Scallops With Papaya And Tortilla Salad With Spicy Orange Vinaigrette
Servings: 6
Directions
- Combine the chile pwdr, cumin, salt and pepper in a bowl. Set aside.
- In a saute/fry pan over high heat, heat the extra virgin olive oil till it begins to smoke. Slightly dredge the scallops in the chile mix on one side only. Place the scallops in the heated pan, chile-side down, and cook for 20 seconds. Reduce heat to low, turn the scallops, and cook for 2 to 3 min more. Remove from pan and reserve.
- In a saucepan over high heat, heat the peanut oil to about 375 degrees or possibly till a tortilla strip sizzles when it is immersed. Fry the tortilla strips for 10 to 20 seconds, or possibly till crisp, and drain on paper towels.
- In a mixing bowl, dress the greens very lightly with the orange vinaigrette. Combine the greens, papaya, and tortilla strips, being very careful not to break the strips. Divide among 6 individual plates and surround each portion with 3 scallops.
- This recipe yields 6 servings.
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