*  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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