A Salad Of Seared Scallops Mango Salsa And Tortilla Strips Recipe

Ingredients for A Salad Of Seared Scallops Mango Salsa And Tortilla Strips

• Dried Ancho Chile Powder
• Ground Cumin
• 1/4 teaspoon salt (plus more to taste)
• Black Pepper
• 1/2 cup olive oil
• Sea Scallops
• Peanut Oil
• Blue Corn Tortillas
• Kosher Salt
• Fresh Orange Juice
• Fresh Lime Juice
• Lemon Juice
• Basil Leaves
• Red Onions
• Extra Virgin Olive Oil
• 1 cup diced mango
• Red Pepper
• Yellow Pepper
• 1/4 cup chopped cilantro
• Salad Greens

How to Make A Salad Of Seared Scallops Mango Salsa And Tortilla Strips

1. **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.
2. **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.
3. **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.
4. **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.
5. **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.
6. **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.
7. **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.