A SALAD OF SEARED SCALLOPS, MANGO SALSA AND TORTILLA STRIPS

A Salad of Seared Scallops, Mango Salsa and Tortilla Strips image

Make and share this A Salad of Seared Scallops, Mango Salsa and Tortilla Strips recipe from Food.com.

Provided by 2Bleu

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

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Ingredients

1/4 cup dried ancho chile powder
2 tablespoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
12 sea scallops, rinsed and patted dry
peanut oil, for frying (about 1 cup)
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 tablespoons red onions, finely chopped
1 1/4 cups extra virgin olive oil
salt, to taste
black pepper, to taste
1 large mango, peeled, pitted and diced
1 red pepper, finely diced
1 yellow pepper, finely diced
1/4 cup cilantro, chopped
3 cups salad greens (mizuna, arugula and frisee)

Steps:

FOR THE SCALLOPS: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large sauté 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.
FOR THE 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.
FOR THE VINAIGRETTE: Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
FOR THE SALSA: Mix all ingredients into a small bowl.
ASSEMBLY: Place mixed (salad) 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 mango salsa and then the fried tortillas in the center of the plate. Drizzle everything with more of the vinaigrette and serve.

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Raul M. (Borgnet)

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I found the scallops to be a bit overcooked. I would recommend cooking them for a shorter amount of time.

Robin Hosen

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This salad is a bit pricey to make, but it's worth it for a special occasion.

Jaffar Dawar

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I'm not a big fan of mango, so I used pineapple salsa instead. It was still very good.

Molapi Mothiba

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I didn't have any tortilla strips, so I used croutons instead. They worked just as well and added a nice crunch.

David Raines

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This salad is a great way to use up leftover scallops. I had some leftover from a seafood boil and they were perfect for this recipe.

Nakhle Savio

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I love the combination of flavors in this salad. The sweetness of the mango, the saltiness of the scallops, and the crunch of the tortilla strips all come together perfectly.

Kaka Babu

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This was my first time cooking scallops and they turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.

Sakuntala Devishah

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I made this salad for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. The scallops were cooked perfectly and the mango salsa was tangy and sweet.

H. Sajid

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This salad was a delight! The scallops were perfectly seared, and the mango salsa was a refreshing and flavorful complement. The tortilla strips added a nice crunch. Overall, a well-balanced and delicious dish.

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