Main
Recipes
Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette (Bobby Flay) Recipe

Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette (Bobby Flay) Recipe

Posted by

Rate It!

Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette (Bobby Flay)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/4 cup ancho chile powder
2 tbsp ground toasted cumin
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup olive oil
12 sea scallops, rinsed and patted dry
1 cup peanut oil
3 blue corn tortillas , cut into very thin strips
kosher salt
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup lemon juice
2 basil leaves , chiffonade
2 tbsp finely chopped red onion
1 1/4 cups pure olive oil
salt and freshly ground pepper
3 cups assorted greens, mizuna , arugula and frisee
citrus vinaigrette
large ripe mango, peeled, pitted and diced
1 red pepper, finely diced
1 yellow pepper, finely diced
1/4 cup chopped cilantro

Directions:

Scallops:
Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
Blue Corn Tortilla Strips:
Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
Citrus Vinaigrette:
Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.
Salad:
Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3169.21 Kcal (13269 kJ)
Calories from fat	1479.59 Kcal
		% Daily Value*
Total Fat	164.4g	253%
Cholesterol	23.4mg	8%
Sodium	8410.37mg	350%
Potassium	4733.36mg	101%
Total Carbs	410.65g	137%
Sugars	19.6g	78%
Dietary Fiber	52.92g	212%
Protein	48.47g	97%
Vitamin C	346.5mg	578%
Vitamin A	6.1mg	203%
Iron	23.1mg	129%
Calcium	627.6mg	63%

Amount Per 100 g
Calories	297.71 Kcal (1246 kJ)
Calories from fat	138.99 Kcal
		% Daily Value*
Total Fat	15.44g	253%
Cholesterol	2.2mg	8%
Sodium	790.07mg	350%
Potassium	444.65mg	101%
Total Carbs	38.58g	137%
Sugars	1.84g	78%
Dietary Fiber	4.97g	212%
Protein	4.55g	97%
Vitamin C	32.6mg	578%
Vitamin A	0.6mg	203%
Iron	2.2mg	129%
Calcium	59mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

A Salad of Seared Scallops, Mango Salsa and Tortilla Strips

Dried ancho chile powder, Ground cumin, Salt, Black pepper and 18 more..
Red Snapper Skewered Grilled Ceviche (Bobby Flay)

Fresh orange juice, Fresh lime juice, Fresh lemon juice and 10 more..
Jamaican Jerk Chicken

Ground allspice, Dried thyme, Cayenne pepper and 16 more..
Hot and Spicy Shrimp

Butter, Fresh ground black pepper, Peanut oil and 12 more..
Bison Steak with Poblano Mole

Olive oil, Chopped onion, Uncooked long-grain rice and 25 more..
Border Paella

Olive oil, Onion, diced, Garlic cloves, minced and 16 more..
Ancho Pork and Peppers

Ancho chile powder, Ground cumin, Salt, divided and 8 more..
Moroccan-Spiced Chicken Paillards

Orange juice, Mild honey, Fresh lemon juice and 9 more..
Moroccan-Spiced Chicken Paillards

Orange juice, Mild honey, Fresh lemon juice and 9 more..