Ingredients Jump to Instructions ↓

  1. 1/4 cup ancho chile powder

  2. 2 tablespoons ground toasted cumin

  3. 1 teaspoon salt

  4. 1 teaspoon freshly ground black pepper

  5. 1/4 cup olive oil

  6. 12 sea scallop s, rinsed and patted dry Blue Corn Tortilla Strips

  7. 1 cup peanut oil

  8. 3 blue corn tortillas, cut into very thin strips Kosher salt Heat oil to

  9. 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt. Citrus Vinaigrette

  10. 1/4 cup fresh orange juice

  11. 1/4 cup fresh lime juice

  12. 1/4 cup lemon juice

  13. 2 basil leaves, chiffonade

  14. 2 tablespoons finely chopped red onion

  15. 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:

  16. 3 cups assorted greens, mizuna, arugula and frisee Citrus Vinaigrette

  17. 1 large ripe mango, peeled, pitted and diced

  18. 1 red pepper, finely diced

  19. 1 yellow pepper, finely diced

  20. 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.

Instructions Jump to Ingredients ↑

  1. 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.


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