Ingrédients pour A Salad Of Seared Scallops Mango Salsa And Tortilla Strips
- 1 teaspoon dried ancho chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt plus a pinch, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 cup plus 3 tablespoons olive oil
- 1 pound sea scallops
- Peanut Oil
- 2 blue corn tortillas
- Kosher Salt
- 1 tablespoon fresh orange juice
- 3 tablespoons fresh lime juice
- Lemon Juice
- 1/4 cup packed fresh basil leaves
- 1/2 cup plus 1 tablespoon red onions
- Extra Virgin Olive Oil
- 1 cup diced mango
- Red Pepper
- Yellow Pepper
- 1/4 cup chopped cilantro
- 5 cups salad greens
- 1 jalapeño pepper, finely minced
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Comment préparer A Salad Of Seared Scallops Mango Salsa And Tortilla Strips
- **Prepare the Scallops:** In a shallow dish, combine 1 teaspoon ancho chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Dredge one side of each scallop (about 1 pound) in the spice mixture.
- **Sear the Scallops:** Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until shimmering. Place scallops in the pan, spice side down, and sear for 20 seconds. Reduce heat to medium-low, flip, and cook for 2-3 minutes until cooked through and opaque.
- **Make the Tortilla Strips:** Preheat oven to 375°F (190°C). Cut 2 corn tortillas into thin strips. Toss with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a baking sheet and bake for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- **Make the Vinaigrette:** In a blender, combine 2 tablespoons lime juice, 1 tablespoon orange juice, 1/4 cup packed fresh basil leaves, 1 tablespoon finely chopped red onion, and 1/4 teaspoon salt. Blend until smooth. With the blender running, slowly drizzle in 1/2 cup olive oil until emulsified. Season with additional salt and pepper to taste.
- **Make the Mango Salsa:** In a medium bowl, combine 1 cup diced mango, 1/2 cup diced red onion, 1/4 cup chopped cilantro, 1 jalapeño pepper, finely minced (remove seeds for less heat), and 1 tablespoon lime juice. Gently toss to combine.
- **Assemble the Salad:** In a large bowl, toss 5 cups mixed greens with 2 tablespoons of the vinaigrette. Season with salt and pepper to taste. Arrange the greens on a large platter.
- **Plating:** Arrange the seared scallops around the platter. Mound the mango salsa in the center, and top with the crispy tortilla strips. Drizzle everything with remaining vinaigrette and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
55g
Fat
58g
Carbs
12g
