Chile-Crusted Scallops with Mango-Papaya Salsa

Chile-Crusted Scallops with Mango-Papaya Salsa Recipe
Oxmoor House
Mango-Papaya Salsa tames the heat of the chipotle chile powder on these scallops. Serve over jasmine or basmati rice flavored with fresh chopped green onions.

Yield:

4 servings (serving size: about 5 ounces scallops, 1/4 cup salsa, and 1 lime wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 212
Caloriesfromfat 0.0 %
Fat 4.8 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 29 g
Carbohydrate 12.8 g
Fiber 1.3 g
Cholesterol 56 mg
Iron 0.7 mg
Sodium 732 mg
Calcium 51 mg

Ingredients

1 1/2 pounds large sea scallops
1 teaspoon chipotle chile powder (such as McCormick)
1/2 teaspoon salt
2 teaspoons olive oil
4 lime wedges

Preparation

1. Pat scallops dry with paper towels. Sprinkle scallops with chile powder and salt.

2. Heat oil in a large nonstick skillet. Add scallops; cook 3 to 4 minutes on each side or until done. Serve with Mango-Papaya Salsa and lime wedges.

Choice Ingredient

Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors.

Note:

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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