CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND POMEGRANATE CITRUS VINAIGRETTE
Scallops:
Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat Pacifica Culinaria All Natural Avocado 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.
Corn Tortilla Strips:
Heat Pacifica Culinaria All Natural Avocado Oil to 375° F. Fry the tortilla strips in batches; remove to a plate lined with paper towels and season with salt.
Pomegranate Citrus Vinaigrette:
Combine juices, Pacifica Culinaria Pomegranate Agave Syrup, basil and onion in a blender and blend until smooth. With the motor running, slowly add the Pacifica Culinaria All Natural Avocado 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.
Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat Pacifica Culinaria All Natural Avocado 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.
Corn Tortilla Strips:
Heat Pacifica Culinaria All Natural Avocado Oil to 375° F. Fry the tortilla strips in batches; remove to a plate lined with paper towels and season with salt.
Pomegranate Citrus Vinaigrette:
Combine juices, Pacifica Culinaria Pomegranate Agave Syrup, basil and onion in a blender and blend until smooth. With the motor running, slowly add the Pacifica Culinaria All Natural Avocado 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.
All contents and photography © 2007-2009 Pacifica Culinaria
What you need (Scallops):
- 1/4 Cup Pacifica Culinaria All Natural Avocado Oil
- 1/4 Cup Ancho Chile Powder
- 2 Tablespoons Ground Toasted Cumin
- 1 Teaspoon Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 12 Sea Scallops, Rinsed and Patted Dry
What you need (Corn Tortilla Strips):
- 1 Cup Pacifica Culinaria All Natural Avocado Oil
- 3 Corn Tortillas Cut into Very Thin Strips
- Salt
What you need (Pomegranate Citrus Vinaigrette):
- 1/8 Cup Pacifica Culinaria Pomegranate Agave Syrup
- 1/4 Cup Fresh Orange Juice
- 1/4 Cup Fresh Lime Juice
- 1/4 Cup Fresh Mayan Pearl Lemon Juice
- 2 Basil Leaves, Chiffonade
- 2 Tablespoons Finely Chopped Red Onion
- 1 1/4 Cup Pacifica Culinaria All Natural Avocado Oil
- Salt and Freshly Ground Pepper
What you need (Salad):
- Pomegranate Citrus Vinaigrette
- 3 Cups Assorted Greens
- 1 Large Ripe Mango, Peeled, Pitted and Diced
- 1 Red Pepper, Finely Diced
- 1 Yellow Pepper, Finely Diced
- 1/4 Cup Chopped Cilantro