Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette

2 tablespoons ground toasted cumin

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 cup olive oil

12 sea scallop s, rinsed and patted dry Blue Corn Tortilla Strips

1 cup peanut oil

3 blue corn tortillas, cut into very thin strips Kosher salt 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

1/4 cup fresh orange juice

1/4 cup fresh lime juice

1/4 cup lemon juice

2 basil leaves, chiffonade

2 tablespoons finely chopped red onion

1 1/4 cups pure olive oil Salt and freshly ground pepper 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:

3 cups assorted greens, mizuna, arugula and frisee Citrus Vinaigrette

1 large ripe mango, peeled, pitted and diced

1 red pepper, finely diced

1 yellow pepper, finely diced

1/4 cup chopped cilantro 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.